Salmon and egg sandwich

Salmon and egg sandwich

Makes 4 Makes 4
Ready in 30 min. Ready in 30 min.


  • 4 slices whole wheat bread
  • 8 slices Emborg Edam Natural Slices (2 per toast)
  • 12 slices of smoked salmon (3 per toast)
  • 3 cherry tomatoes
  • 4 eggs
  • ½ cup alfalfa sprouts
  • 2 cups rocket lettuce salad
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp dill 

To make the dressing just whisk honey, mustard, olive oil and chopped dill. Keep chilled.

Cut the tomatoes in half. Hard-boil the eggs and slice them (you will use 1 egg in slices per toast).  

Wash the salad and the dill. Finely chop the dill. Put the salad in a colander to drip dry.

Sear the bread slices in a little olive oil on a hot pan to crisp the bread a bit then brush the bread with the honey mustard dressing.

Layer 2 slices of Edam cheese and tomato slices on the bread and top that gently with salmon, alfalfa sprouts and rocket.