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Smoked Salmon and Poached Egg Sandwich with Lemon Garlic Sauce

Makes 4 servings, 1 sandwich each
Total time: 28 min. * Prep time: 20 min * Cooking time: 8 min
21 Day fix approved: 1 red 1 yellow

4 tsp. fresh lemon juice, divided use
2 cloves garlic, finely chopped
1 tsp. Dijon mustard 
2 Tbsp. 0% fat Greek yogurt
2 cups hot water
4 large eggs
2 sprouted whole-grain English muffins, cut in half, toasted
16 thin slices smoked salmon (12 oz.)
fresh baby spinach (for garnish)

1.  Combine 3 tsp. lemon juice, garlic, mustard, and yogurt into a small bowl; mix well.  Set aside.

2.  Bring water to a boil in a medium sauce pan over medium-high heat.  Add remaining 1 tsp. lemon juice; reduce heat to maintain a gentle boil.

3.  Place on egg into a small bowl.  Hold bowl close to the water's surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 - 4 minutes, or until whites are completely set.  Gently lift eggs out of water.

4.  Spread English muffin halves evenly with lemon garlic sauce; to evenly with spinach, salmon, and egg.


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