Add Smoked Salmon Recipe

Toast the bread

Slice bagels in half or prepare sourdough slices. Toast to golden and crisp on the cut side (about 3–5 minutes) and keep warm.

If using butter or cream cheese, spread about 1 tablespoon butter or 2 tablespoons cream cheese per piece while warm so it softens and melds with the toast.

Make the spread

In a small bowl combine Greek yogurt (or sour cream), mayonnaise, chopped dill, chopped chives, lemon zest, lemon juice, capers (if using), 1/4 tsp salt, and 1/4 tsp pepper. Stir until smooth and taste; adjust lemon, salt or dill. This yields ~3/4 cup—use about 1–2 tablespoons per toast.

Prepare eggs (poached or soft scramble)

Option A — Poached: Bring a wide shallow pan of water to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl, create a gentle whirlpool and slip egg in, poach 3 minutes for runny yolks (4 for firmer). Remove with slotted spoon; drain on paper towel. Option B — Soft scramble: Whisk eggs with a pinch of salt; melt 1 tsp butter in a nonstick skillet over low heat, add eggs and stir slowly until just set but soft, about 3–4 minutes. Keep warm.

Arrange smoked salmon slices on a plate; if slices are large, tear into portions that will fit the bread (about 2 oz per piece).

Prepare vegetables

Thinly slice the red onion very finely (so it’s not overpowering). Halve and thinly slice the tomato if using. Peel, pit and slice the avocado just before assembly to avoid browning; toss avocado lightly with a squeeze of lemon juice if you need to hold it briefly. Rinse and pat arugula dry.

Assemble each toast

Spread 1–2 tablespoons of the creamy herb spread onto each piece of warm toast (or bagel half). Top with a handful (~1/4 cup) of arugula. Layer 2 oz (approx. 2 slices) smoked salmon over the greens. Add a portion of egg (one poached egg or 1/4 of the scramble) on top of the salmon if using. Arrange a few thin onion rings and a couple slices of avocado or tomato as desired.

Finish each piece with a drizzle of olive oil (about 1/4 tsp), a squeeze of lemon (about 1/2 tsp lemon juice), a few capers if liked, a sprinkle of everything bagel seasoning or sesame seeds, and a small grind of black pepper. Garnish with a dill sprig.

Serve immediately while the toast is warm and the eggs are still soft. Offer extra lemon wedges on the side.