These brunch sandwiches are made by toasting an English muffin, then layering cream cheese, smoked salmon, a squeeze of lemon, ground pepper, greens/spinach, tomato, egg, and avocado.
I ended up removing the unnecessary avocado when eating, as it’s much more tasty as a simpler assemblage. The tomato and pepper are essential for making it feel like a proper sandwich, though.
Poached eggs are ideal, but I’ve yet to master poaching!
Serve with cantaloupe, kiwi, and extra spinach (w/a sprinkle of Parmesan. The unused avocado can be mashed with herbs and citrus for a fresh dressing).