Smoked Salmon Breakfast Sammies
Serves 2 | with Chive Cream Cheese and Fried Eggs
Forget the bacon, we've topped this morning breakfast sandwich with smoked salmon and freshly cracked egg! Chive cream cheese is the perfect spread for this sammie!
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)
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.
