Pomegranate + Lox Toast – a delicious recipe with bread, eggs, Olive oil, cream cheese, red onion, radishes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat your oven to 375 F.
2
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.
3
While the toasts are in the oven, thinly slice your onion, radish, and cucumber.
4
Remove the baking sheet from the oven, and spread each slice with 1 tablespoon cream cheese.
5
Distribute the salmon among the toasts, then follow with the onion, radish, and cucumber.
6
Slice the soft boiled eggs in half, then top each toast with half an egg.
7
Lastly, sprinkle each toast with pomegranate seeds and small sprigs of dill.
8
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!
1055
kcal
Calories
114
g
Fat
3
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 slices good rye bread, 4 eggs, soft boiled, Olive oil, 8 tablespoons cream cheese, and more.
Yes, Pomegranate + Lox Toast falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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