This recipe makes 8 toasts so you can host your own color-packed brunch! 

Pomegranate + Lox Toast

Makes 8 slices

• 8slices good rye bread
• 4eggs, soft boiled
• Olive oil
• 8tablespoons cream cheese
• 1/2red onion
• 2radishes
• 1Persian cucumber
• 4ounces quality smoked salmon
• 4sprigs dill
• 1/4cup pomegranate seeds

1. Preheat your oven to 375 ̊F.
2. Arrange the slices of rye bread on a baking sheet. Drizzle the bread lightly with olive oil and toast in the oven for about 10 minutes.
3. While the toasts are in the oven, thinly slice your onion, radish, and cucumber.
4. Remove the baking sheet from the oven, and spread each slice with 1 tablespoon cream cheese.
5. Distribute the salmon among the toasts, then follow with the onion, radish, and cucumber.
6. Slice the soft boiled eggs in half, then top each toast with half an egg.
7. Lastly, sprinkle each toast with pomegranate seeds and small sprigs of dill.
8. TIP: These toasts are fine to make ahead of time! They don’t need to be warm.

https://food52.com/recipes/75051-pomegranate-lox-toast