Farmer's Market Egg and Salmon Sandwich
with Blueberry and Tangerine Salad4.0(82)
Calories
:
880 kcalProtein
:
29g proteinPreparation Time
:
30 minutesDifficulty
:
MediumNew
Allergens:
- Egg
- Soy
- Wheat
- Milk
- Salmon
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
2 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
100 g
Smoked Salmon
(Contains: Salmon)
1 unit(s)
Avocado
1 unit(s)
Cream Cheese
(Contains: Milk)
113 g
Spring Mix
1 unit(s)
Blueberry Jam
1 unit(s)
Shallot
2 unit(s)
Clementine
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tsp
Sugar*
2.5 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Calories880 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate75 g
Sugar25 g
Dietary Fiber12 g
Protein29 g
Cholesterol270 mg
Sodium1490 mg
Trans Fat1 g
Potassium1150 mg
Calcium250 mg
Iron5 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 Bowl
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Whisk
•Medium Non-Stick Pan
Cooking Steps
1
- 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 melts, 1-2 min.
- Remove from heat. Transfer shallots, including pickling liquid, to a small bowl. Place in the fridge to cool.
2
- Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces.
- Peel, then cut shallot into 1/8-inch slices.
- Peel, then separate clementine into segments.
- Add cream cheese to a medium bowl, then stir to soften. Add half the avocado. Using a fork, mash until well-combined.
- Season with salt and pepper, then set aside.
- Halve buns.
- Lightly butter cut sides with 1/2 tbsp (1 tbsp) softened butter. Arrange on an unlined baking sheet, cut-side up.
- Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
3
- Spread avocado cream cheese onto toasted buns.
- Stack bottom buns with smoked salmon.
- Strain pickled shallots over a medium bowl.
- Add blueberry jam and 1/2 tbsp (1 tbsp) oil to the medium bowl with pickling liquid, then whisk to combine.
- Season with salt and pepper, then set aside.
4
- Heat a medium non-stick pan over medium-low heat. When the pan is hot, add 2 tbsp (4 tbsp) butter. Swirl until melted.
- Crack in 2 eggs (4 eggs for 4 ppl).
- Season with salt and pepper.
- Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: Yolk will still be runny! If preferred, pan-fry with 1 tbsp oil instead of butter.)
5
- Top smoked salmon with half the pickled shallots, fried eggs and some spring mix. Close with top buns.
- Add remaining spring mix, clementines and chopped avocado to the medium bowl with blueberry dressing.
- Toss to combine, then season with salt and pepper, to taste.
6
- Divide farmer's market sandwiches and blueberry-clementine salad between plates.
- Top salad with remaining pickled shallots.
