Cold Smoked Salmon Egg Benedict Toast

  • The combined flavors of roasted garlic and onion, sesame and poppy seeds makes taste buds sing
  • Produced from Atlantic Salmon
  • Cold smoked with fruitwoods and hardwoods
  • Thinly sliced, skinless
  • Lightly trimmed
  • Exceptional Value

15 minutes
1 serving


– 4oz Ducktrap Spruce Point Traditional cold smoked salmon
– 2 English muffins, halved
– Arugula
– Cappers
– Onions
– 4 eggs
– Butter
– Avocado
– Vinegar


In a large pan, put water to boil and add vinegar. Once warm, slice the eggs one by one and cook them for 4 minutes. Proceed to remove with a spoon. To continue, lightly toast and butter the muffins, place the arugula, cappers, onions and smoked salmon and top with eggs. Enjoy!