This gorgeous open-faced sandwich is loaded with farm fresh ingredients, smoked salmon and a crispy frizzled farm fresh egg.
—garlic and zest
for the vinaigrette
whole grain mustard
zest and juice of one lemon
freshly ground black pepper
fresh mint, finely chopped
fresh basil, finely chopped
for the sandwich
slices whole wheat or multigrain bread
torn baby lettuces, such as frisbee, escarole, arugula, spring mix, Bibb
thinly sliced smoked salmon
ripe tomato, sliced
Haas avocado, sliced
eggs (depending on if you want 1 per sandwich or 2 - appetites vary)
Sunflower sprouts, optional
Pea sprouts, optional
Other sprouts, optional
In This Recipe
In a small bowl combine the whole grain mustard, dijon, lemon zest, lemon juice, olive oil, salt and pepper. Whisk to emulsify. Stir in the chopped herbs and set aside.
Toast the bread. While bread is toasting, add 2-3 tablespoons of the dressing to the greens and toss to coat. Set aside.
Line a dish with paper towels and set aside. Heat the 3 tablespoons of olive oil in a small skillet over medium high heat. When oil is very hot, but not quite smoking, add the eggs. Pan will sputter and hiss (so wear an apron and be careful). Tilt the pan slightly and use a spoon to scoop the hot oil and spoon it over the egg whites until they are fully cooked, use a spatula to transfer the eggs to the dish with paper towels to drain.
Lay a piece of toast on each plate and mound 1/4 of the dressed greens onto the toast. Layer 2-3 slices of ripe tomato, followed by the smoked salmon and avocado slices. Mound the rest of the salad greens and top each plate with a frizzled egg. Garnish with sprouts if desired. This is a knife and fork "sandwich".