Farmer's Market Egg and Salmon Sandwich

Name: Farmer's Market Egg and Salmon Sandwich with Blueberry and Tangerine Salad
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit Egg; 2 unit Artisan Bun; 100 g Smoked Salmon; 1 unit Avocado; 1 unit Cream Cheese; 113 g Spring Mix; 1 tbsp Blueberry Jam; 1 unit Shallot; 2 unit Clementine; 2 tbsp Red Wine Vinegar; 2.5 tbsp Butter*; ½ tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*; 2 tsp Sugar*

with Blueberry and Tangerine Salad

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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!

Allergens:

Egg

•Hvede

•Seafood/Fruit de Mer

•Pesce

•Milk

•Senf

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

2 unit

Egg

2 unit

Artisan Bun

100 g

Smoked Salmon

1 unit

Avocado

1 unit

Cream Cheese

113 g

Spring Mix

1 tbsp

Blueberry Jam

1 unit

Shallot

2 unit

Clementine

2 tbsp

Red Wine Vinegar

Not included in your delivery

2.5 tbsp

Butter*

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

2 tsp

Sugar*

Nutrition Values

Calories532 kcal

Energy (kJ)2224 kJ

Fat33 g

Saturated Fat9 g

Carbohydrate41 g

Sugar26 g

Dietary Fiber10 g

Protein23 g

Cholesterol232 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small pot

•Small Bowl

•Measuring Cups

•Measuring Spoons

•Medium Bowl

•Whisk

•Medium Non-Stick Pan

Cooking Steps

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.