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Lox & Eggs on Rustic Toast
My kid and I got up bright and early today and headed out to get some father’s day food supplies. We left the baby and the baby daddy at home sleeping. We were on our way to the bagel shop to get bagels and lox (baby daddy’s favorite) when I had an idea to make something even more special. So, we turned around and picked up supplies to make this delicious Lox & Eggs on Rustic Toast Recipe instead!
Truth be told, my kid wouldn’t touch the the lox, but he loved the eggs and toast so at least we didn’t have to make a separate meal. The good news is that the baby daddy L-O-V-E-D it. That’s what’s most important on father’s day. Now for the recipe…
Lox & Eggs on Rustic Toast Recipe
Prep Time: 15 mins Cooking Time: 5 to 10 mins
1/2 loaf rustic multigrain bread
4 slices smoked salmon
1/4 cup lowfat milk
1 pat of butter
1/4 cup whipped cream cheese
sea salt & fresh ground pepper
Slice rustic loaf into four 1/2 inch thick slices. Set aside. In a medium bowl,whisk together eggs and milk. Melt butter over medium low heat in a non-stick skillet. Pour in eggs and wait until eggs start to cook on the bottom before beginning to scramble them. Meanwhile, put the bread slices in the toaster and toast on medium. Back to the eggs: Using a spatula, carefully stir the eggs by swirling around the edges and pushing eggs from the edges toward the center. Let the eggs sit another few seconds and swirl them around again. Resist the urge to turn up the heat – the eggs will taste and look so much better if they are cooked slowly! When the eggs look almost done but still wet, turn off the heat. (They will continue to cook while you are preparing the toast.) Spread cream cheese on all four pieces of toast. Top each piece with one slice of salmon. Divide egg among four slices and garnish with sea salt and fresh pepper. Serves 4.
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