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pomegranate lox toast

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Pomegranate Lox Toast

My dear friend Sarah runs a beautiful and culture-changing women’s magazine called Darling. It is a publication intent on changing the way women see and feel about themselves.

Ingredients

  • 8 slices good rye bread
  • 4 eggs, soft boiled
  • Olive oil
  • 8 tablespoons cream cheese
  • 1/2 red onion
  • 2 radishes
  • 1 Persian cucumber
  • 4 ounces quality smoked salmon
  • 4 sprigs dill
  • 1/4 cup pomegranate seeds

Directions

  • Preheat your oven to 375 ̊F.
  • Arrange the slices of rye bread on a baking sheet. Drizzle the bread lightly with olive oil and toast in the oven for about 10 minutes.
  • While the toasts are in the oven, thinly slice your onion, radish, and cucumber.
  • Remove the baking sheet from the oven, and spread each slice with 1 tablespoon cream cheese.
  • Distribute the salmon among the toasts, then follow with the onion, radish, and cucumber.
  • Slice the soft boiled eggs in half, then top each toast with half an egg.
  • Lastly, sprinkle each toast with pomegranate seeds and small sprigs of dill.
  • TIP: These toasts are fine to make ahead of time! They don’t need to be warm. I love making them an hour or so before I have guests over so they’re ready to go when my friends walk in the door!

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