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This open-face Cobb salad sandwich features a warm poached egg for richness and flavour.

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  • 2 slices Dempster’s® Whole Grain Multigrain Bread, toasted
  • 1 tbsp (15 mL) white vinegar
  • 2 eggs
  • 1 ripe avocado, peeled and pitted
  • 1 tbsp (15 mL) lime juice
  • 1/4 tsp (1 mL) salt
  • 6 cherry tomatoes, halved
  • 2 tbsp (30 mL) crumbled blue cheese
  • 1 slice cooked bacon, crumbled


Bring skillet of water and vinegar to simmer over medium heat. Crack eggs into small dish, then slip into simmering water, one at a time. Gently swirl water while eggs cook; cook for 3 to 4 minutes or until desired doneness. Transfer to paper towel-lined plate; set aside.

Meanwhile, mash together avocado, lime juice and salt; spread evenly over toast. Top with halved tomatoes.

Top each toast with poached egg. Sprinkle with blue cheese and bacon.

Tip: For added fresh flavour, garnish with torn fresh basil or parsley.

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