Smoked Egg Sandwich with Greens and Dijon Mustard
For this unusual breakfast sandwich, smoked eggs, greens, and Dijon are packed onto sturdy rye bread.
What to buy: Look for dense, whole-grain rye bread.
- 4 eggs
- 4 large slices whole-grain rye bread (see note in intro), cut in half
- 2 tablespoons unsalted butter, softened
- Dijon mustard
1Steam the eggs by filling a large pot with water so that about an inch of water covers the bottom of the pot. Place the steamer insert inside of the pot and cover.
2Bring the water to a boil over high heat. Add the eggs to the basket and cover the pot.
3Steam the eggs for 6 minutes for soft-boiled or 12 minute for hard.
4Rinse the eggs under cold water until cooled, then peel carefully.
5In a stovetop smoker over smoldering maple chips, smoke the peeled eggs for 5 minutes and set aside.
6Toast the bread and spread one side of each half-slice with butter. Spread a thin layer of mustard on the buttered toast. Sprinkle on the microgreens and add the smoked eggs.
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