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Open-Faced Sandwich with Poached Egg and Smoked Salmon on Scandinavian Bread https://www.metro.ca/userfiles/image/recipes/tartine-oeuf-poche-saumon-fumé-pain-scandinave-10814 .jpg PT10M PT02M PT24H12M
Marinated red onions:Cut the red onions into fine strips and mix with the apple cider, salt and pepper.Poached egg:Fill a pot with water, add the vinegar and bring to a boil.Break the egg, slide it into the boiling water and cook for approx. 2 minutes to obtain a gooey-but-still-runny yolk egg.With a large slotted spoon, remove from water and place on an absorbent tissue paper.Open-faced sandwiches:Spread the cream cheese on both slices of bread.Add smoked salmon, cherry tomatoes, pickled red onions and arugula on both slices of bead.Place half a poached egg on each slice of bread, dill, salt and pepper to taste.Serve immediately!Source: Première Moisson
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red onions: 2 slices of red onion 2 tsp. (10 mL) apple cider salt and pepper to taste eggs: 1 large eggs 2 Tbsp. (30 ml) vinegar open-faced sandwiches: 2 slices of multigrain square bread Première Moisson 1 poached eggs, cut in half 2 slices of smoked salmon pickled red onions 3 Tbsp. (45 mL) cream cheese 6 leaves of arugula 4 cherry tomatoes, cut in half fresh dill to taste salt and pepper to taste
Open-Faced Sandwich with Poached Egg and Smoked Salmon on Scandinavian Bread

Open-Faced Sandwich with Poached Egg and Smoked Salmon on Scandinavian Bread

Rate this recipe
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2
servings
0:10
Preparation
0:02
COOKING
24:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • red onions:
  • 2
    slices of red onion
  • 2 tsp.
    (10 mL)
    apple cider

  • salt and pepper to taste

  • eggs:
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    $5.99 ea.

    30 un.


  • 1
    large eggs
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    SAVE $2.30
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    30 un.


  • 2 Tbsp.
    (30 ml)
    vinegar

  • open-faced sandwiches:
  • 2
    slices of multigrain square bread Première Moisson
  • 1
    poached eggs, cut in half
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    Flyer Deal  (1)
    SAVE $2.30
    SELECTION LARGE EGGS

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    30 un.


  • 2
    slices of smoked salmon
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    NANUK SMOKED SOCKEYE SALMON NUGGETS

    NANUK SMOKED SOCKEYE SALMON NUGGETS

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    FROZEN, 150 g



  • pickled red onions
  • 3 Tbsp.
    (45 mL)
    cream cheese
  • 6
    leaves of arugula
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    $1.69 ea.

    PRODUCT OF ONTARIO


  • 4
    cherry tomatoes, cut in half
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    CHERTO CHERRY TOMATOES

    CHERTO CHERRY TOMATOES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO



  • fresh dill to taste

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Marinated red onions:

Cut the red onions into fine strips and mix with the apple cider, salt and pepper.

Poached egg:

Fill a pot with water, add the vinegar and bring to a boil.

Break the egg, slide it into the boiling water and cook for approx. 2 minutes to obtain a gooey-but-still-runny yolk egg.

With a large slotted spoon, remove from water and place on an absorbent tissue paper.

Open-faced sandwiches:

Spread the cream cheese on both slices of bread.

Add smoked salmon, cherry tomatoes, pickled red onions and arugula on both slices of bead.

Place half a poached egg on each slice of bread, dill, salt and pepper to taste.

Serve immediately!

Source: Première Moisson

Source : Première Moisson

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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