Poached Egg and Lox Sandwich

    • Prep Time
    • 5 mins
    • Cook Time
    • 10 mins
    • Yield
    • 6 eggs
    • Difficulty Level

This is a recipe for poached egg and lox sandwich. Since I had some leftover roasted asparagus (because,  I’m a fancy home cook,  I always have fancy roasted vegetables on hand) I decided to add the spears into this amazing breakfast/brunch sandwich, but if you don’t, don’t feel bad, because the egg and lox combo is enough. Focus more on getting delicious fresh country bread.

This is everything you need to get your day going. Toasted bread topped with lox and a poached egg. The yolk is cooked to perfection and oozing with velvety goodness. Heaven! If every morning started like this I’d be one satisfied lady. Impress yourself and/or your family and guests with these delicious poached egg and lox open sandwiches. Enjoy!

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2 Ratings

Ingredients

  • 6 eggs
  • 6 slices of lox
  • 4 cups water
  • 1/2 cup vinegar
  • 6 slices of bread ( I love freshly baked sourdough)
  • salt and pepper to taste

Instructions

  • 1. Gently boil water. Add vinegar.
  • 2. Make a whirlpool by swirling a wooden spoon in the water.
  • 3. Crack eggs into center of whirlpool. Cook 5 minutes, or until slightly soft in the middle when poked. Remove with a slotted spoon.
  • 4. Toast bread, add 2 asparagus spears (optional), add one slice of lox, top with the poached egg, and season with salt pepper. Enjoy!

Instructions

  • 1. Gently boil water. Add vinegar.
  • 2. Make a whirlpool by swirling a wooden spoon in the water.
  • 3. Crack eggs into center of whirlpool. Cook 5 minutes, or until slightly soft in the middle when poked. Remove with a slotted spoon.
  • 4. Toast bread, add 2 asparagus spears (optional), add one slice of lox, top with the poached egg, and season with salt pepper. Enjoy!

Rate this recipe

  • 2 people rated this recipe

  • Average Rating

    (3.5 / 5)


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