Smoked Salmon Breakfast Sammies
Serves 2 | with Chive Cream Cheese and Fried Eggs
Forget the bacon, we've topped this breakfast sandwich with luxurious smoked salmon and a sunny-side-up fried egg! Chive cream cheese is the perfect spread to tie it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Smoked Salmon
(Contains Salmon/Saumon)
2 unit
Brioche Bun
(Contains Egg, Wheat)
2 unit
Egg
(Contains Egg)
7 g
Chives
3 tbsp
Sour Cream
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
50 g
Shallot
28 g
Spring Mix
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tbsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then thinly slice shallot. Add shallots, vinegar, 1/4 cup water, 1/2 tsp sugar and 1/4 tsp salt to a small pot. Bring to a boil over high heat. Once boiling, cook, stirring often until, sugar dissolves and shallots soften slightly, 2-3 min. Set aside to cool.
Thinly slice chives. Add cream cheese, sour cream and chives to a medium bowl. Season with salt and pepper, then stir to combine.
Heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl the pan until melted. Crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden brown, 3-4 min. Spread cream cheese mixture over top buns. Stack spring mix, pickled shallots, salmon and eggs on bottom buns. Close with top buns.
