Salmon and Poached Egg Sandwich

Step 1

Slice the baguette in half lengthwise, then cut each half into 2 equal pieces. Toast the bread cut-side up under a broiler or in a toaster oven until golden, about 2-3 minutes.

Step 2

In a small bowl, mix the 2 tbsp mayonnaise, 1 tbsp chopped dill, and a pinch of salt and pepper. Set aside.

Step 3

Fill a medium saucepan with water, add the 1 tbsp white vinegar, and bring to a gentle simmer. Crack each egg into a small cup, then slide them into the water one at a time. Poach for 3-4 minutes until the whites are set but the yolks are still soft.

Step 4

Remove the poached eggs with a slotted spoon and drain on a paper towel.

Step 5

Spread the herb mayo evenly over the toasted baguette pieces. Divide the 4 oz smoked salmon among the pieces, then top each with a poached egg.

Step 6

Season with the remaining salt and pepper, and garnish with extra dill if desired. Serve immediately.