- 10 large eggs
- 1/4 cup cream cheese, cut into pieces and softened
- Freshly ground white pepper to taste
- 3 tablespoons unsalted butter
- 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
- 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.
- 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.
- Squeeze lemon over salmon before eating.