Photo by Gentl & Hyers
Recipe information
Total Time
30 min
Yield
Makes 8 open-faced sandwiches, serving 4 as a light main course
Ingredients
For scrambled eggs
10 large eggs
1/4 cup cream cheese, cut into pieces and softened
Freshly ground white pepper to taste
3 tablespoons unsalted butter
For sandwiches
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 cups thinly sliced English cucumber
3/4 cup finely chopped red bell pepper
1pound thinly sliced smoked salmon
8 thin lemon slices
Preparation
Make scrambled eggs:
Step 1
Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
Make sandwiches:
Step 2
Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
Step 3
Squeeze lemon over salmon before eating.
Recipe notes
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