Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 8 open-faced sandwiches, serving 4 as a light main course

　　

For scrambled eggs

10 large eggs

　　1/4 cup cream cheese, cut into pieces and softened

　　Freshly ground white pepper to taste

　　3 tablespoons unsalted butter

　　

For sandwiches

1/2 stick (1/4 cup) unsalted butter, softened

　　8 slices rye bread

　　2 cups thinly sliced English cucumber

　　3/4 cup finely chopped red bell pepper

　　1pound thinly sliced smoked salmon

　　8 thin lemon slices

　　

Make scrambled eggs:

Step 1

Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.

　　

Make sandwiches:

Step 2

Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.

　　

Step 3

Squeeze lemon over salmon before eating.