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Smoked Salmon and Egg Toast

Smoked Salmon and Egg Toast

Smoked Salmon and Egg Toast

Serving Size: 1

Nutritional Information:

Nutrition information per serving (1 topped piece of toast): 271 calories 13g total fat; 

5g saturated fat; 1g polyunsaturated fat; 4g monounsaturated fat; 209mg cholesterol; 

610mg sodium; 21g carbohydrate; 2g dietary fiber;  16g protein; 497.7 IU Vitamin A; 

241.3 IU Vitamin D; 65.1mcg folate; 83.9mg calcium; 2.4mg iron; 176.3mg choline.





Prep. Time: 10 minutes

Cook Time: 10 minutes

Makes: 1 serving



1 thick slice country white bread

1 tablespoon cream cheese, softened

1 thin slice smoked salmon (1 ounce)

1 large hard-cooked egg, peeled, sliced

1 teaspoon chopped fresh dill

1 teaspoon capers, drained



  1. TOAST bread.  SPREAD with cream cheese.
  2. TOP bread with smoked salmon and hard cooked egg.  SPRINKLE with dill and capers.



  • Garnish plate with extra dill sprigs.



      Very fresh eggs can be difficult to peel.  To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking.  This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.

      To hard-cook eggs:  PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.  LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.

      Hard-cooked eggs are easiest to peel right after cooling.  Cooling causes the egg to contract slightly in the shell.

      To peel a hard-cooked egg:  Gently tap egg on countertop until shell is finely crackled all over.  Roll egg between hands to loosen shell.  Starting peeling at large end, holding egg under cold running water to help ease the shell off.



This recipe is an excellent source of Protein, Vitamin D and Choline, and a good source of Folate and Iron.



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