Farmer's Market Egg and Salmon Sandwich
with Blueberry and Tangerine Salad
Eggs are perfect for dinner! Quick to make and goes with everything, this sandwich is so fresh but luxurious, paired with smoked salmon and avocado with a fresh fruity salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Egg
(Contains Egg)
2 unit
Artisan Bun
(Contains Wheat)
100 g
Smoked Salmon
(Contains Seafood/Fruit de Mer, Fish)
1 unit
Avocado
1 unit
Cream Cheese
(Contains Milk)
113 g
Spring Mix
1 tbsp
Blueberry Jam
(Contains Mustard, Sulphites)
1 unit
Shallot
2 unit
Clementine
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce.Remove 2 1/2 tbsp (5 tbsp) butter from the fridge and set aside to come up to room temperature. Add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer shallots, including pickling liquid, to a small bowl. Place in the fridge to cool.
Meanwhile, peel, pit, then cut the avocado into 1/2-inch pieces.Peel, then cut shallot into 1/8-inch slices.Peel clementine, then separate into segments.Add cream cheese to a medium bowl, then stir to soften. Add half the avocado half to the bowl. Using a fork, mash avocado into cream cheese, until well combined. Season with salt and pepper, then set aside. Halve buns, then lightly butter cut-side with 1/2 tbsp (1 tbsp) butter. Arrange on an unlined baking sheet, cut-side up. Broil buns in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Once buns are toasted, divide avocado cream cheese on buns. Top bottom buns with smoked salmon. Strain shallots over a medium bowl. Add blueberry jam and 1/2 tbsp (1 tbsp) oil to the bowl with vinegar, then whisk to combine. Season with salt and pepper, then set aside.
Heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp (4 tbsp) butter and swirl pan, until melted. Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Top salmon with half the pickled shallots, egg and some spring mix. Close with top buns.Add remaining spring mix, clementine and chopped avocado to the bowl with blueberry dressing. Toss to combine, then season with salt and pepper, to taste.
Divide sandwiches and salad between plates. Top salad with remaining pickled shallots.
