Cream Cheese

Pomegranate + Lox Toast

January 14, 2018
1 Ratings
Photo by Rocky Luten
  • Makes 8 slices
Author Notes

My dear friend Sarah runs a beautiful and culture-changing women’s magazine called Darling. It is a publication intent on changing the way women see and feel about themselves. Along with the print magazine, they host many events around the country to create community among women. I remember the first time I got to host a Darling Brunch I was so nervous and wanted everything to be perfect. I made these gorgeous lox toasts because of their beauty and vibrancy. They are not only ridiculously beautiful, but are also packed with incredible, clean ingredients that leave you feeling lovely on the inside too. This recipe makes 8 toasts so you can host your own color-packed brunch!

Featured in: 3 Simple (and Colorful) Spruce-Ups for Plain Old Toast, —Kara Elise

What You'll Need
  • 8 slices good rye bread
  • 4 eggs, soft boiled
  • Olive oil
  • 8 tablespoons cream cheese
  • 1/2 red onion
  • 2 radishes
  • 1 Persian cucumber
  • 4 ounces quality smoked salmon
  • 4 sprigs dill
  • 1/4 cup pomegranate seeds
  1. Preheat your oven to 375 ̊F.
  2. Arrange the slices of rye bread on a baking sheet. Drizzle the bread lightly with olive oil and toast in the oven for about 10 minutes.
  3. While the toasts are in the oven, thinly slice your onion, radish, and cucumber.
  4. Remove the baking sheet from the oven, and spread each slice with 1 tablespoon cream cheese.
  5. Distribute the salmon among the toasts, then follow with the onion, radish, and cucumber.
  6. Slice the soft boiled eggs in half, then top each toast with half an egg.
  7. Lastly, sprinkle each toast with pomegranate seeds and small sprigs of dill.
  8. TIP: These toasts are fine to make ahead of time! They don’t need to be warm. I love making them an hour or so before I have guests over so they’re ready to go when my friends walk in the door!

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