Boil your eggs to your desired consistency. Boil for 7 minutes for a jammy center or 12 minutes for well done. Once boiled, remove from heat and add the eggs to an ice bath to firm up. Season the eggs. In a small mixing bowl, mix together the soy sauce, dark soy sauce and mirin. Add the peeled eggs into the bowl to marinate for at least 30 minutes, as you make your congee. The eggs can marinate for up to 3 days in the refrigerator. Wash
Toast the bread. Toast your bread either in the oven, on the stove or toaster until crispy. Mix the cream cheese. In a medium mixing bowl, add the cream cheese, dill, lemon juice, salt and pepper. Using a whisk or an electric mixer, beat the cream cheese until evenly combined. Assemble. Using an icing spatula or the back of a spoon, add the cream cheese and smoked salmon interchangeably to form a checkered shape toast. Top with everything bagel seasoning and enjoy!
Preheat the oven to 400 degrees F. Thoroughly wash and dry the potatoes and then slice them thinly. Add the sliced potatoes to a pot of salted water and bring the water to a boil. Parboil the potato slices for 7-10 minutes or until you can easily pierce them with a fork. While the potatoes are parboiling, make a dressing by mixing ¼ cup olive oil, ¼ cup lemon juice, 2 tbsp honey, 2 tbsp Dijon mustard, 3 cloves of minced garlic, and