Top with smoked salmon. Place bacon on top of salmon making an X pattern. Spread approximately 2 tbp. of dilled cream cheese onto smoked salmon.
Bring 1 quart of water to a simmer and add 1 tbsp. of white vinegar. Gently crack two eggs into simmering water and allow to cook to desired doneness. Place on top of smoked salmon.
Drizzle with saffron aioli and top with microgreens.
Ingredients
2 slices ea. Silver Source® Bacon, cooked and cut in half
1 ea. Delancey Street Deli® everything bagel, sliced, toasted
4 oz. World Dock® Cold Smoked Salmon, sliced
2 ea. Nature's Best Dairy® Egg(s), XL, poached
1 qt. water
1 tbsp. West Creek® white vinegar
1/4 cup microgreens
Saffron Aioli
Directions
Combine saffron threads, garlic and white wine and allow to sit for 15 to 20 minutes.
Add mayo and pulse in a food processor until well combined.
