If you’ve ever been to Gasoline Cafe in Tarzana, you probably had their pan con salmon. This open face smoked salmon sammy is quick and easy to make. What is it? It is a piece of toast topped with herbed cheese, mixed greens, smoked salmon and a perfectly poached egg. You will be the favorite if you serve this to your guest for breakfast or brunch. This sammy is simple , yet elegant. Although there are no set measurements, I hope you can use the video as a guide to see how much ingredients to use. I hope you give this recipe a try!

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Ingredients:

Serves: 1

• Mixed Greens or Arugula
• Extra Virgin Olive Oil
• Two lemon slices
• Salt & Pepper
• 1 egg
• a splash of Vinegar
• 1/2 oz room temperature Goat Cheese
• 1 tsp. chopped chives
• 1 tsp. thyme
• your choice of Toast
• Smoked Salmon (I used the package Kirkland Smoke Salmon brand)

Directions:

1. Mix your room temperature goat cheese with thyme, chives, salt and pepper.
2. Crack each of your egg into a ramekin. Fill a pan up to 3-4″ of water. Bring water to a slow and gentle simmer. Remove any bubbles that are in the water. Add a splash of vinegar and create a vortex.  Slowly drop the egg in the center of the vortex. Poach egg between 4-5 minutes, depending on how runny you like your eggs.  When you touch the yolk, consistency should feel like a wet and fresh mozzarella ball.  Take egg out of pan with slotted spoon and set on a plate with paper towel.  
3. While the egg is poaching, dress a handful of greens with extra virgin olive oil, juice of a slice of lemon, salt, and pepper. Mix until greens are coated with the dressing.
4. Toast your bread until desired doneness.
5. Slather enough goat cheese to coat your toast.
6. Top your toast with the mixed greens and smoked salmon.
7. Squeeze a slice of lemon on your salmon.
8. Gently top with your poach egg.
9. Season egg with salt and pepper.

Enjoy!!!