Smoked Salmon Breakfast Sammies

Name: Smoked Salmon Breakfast Sammies with Chive Cream Cheese and Fried Eggs
Total time: 10 min
Yield: 2
Cuisine: Canadian
Ingredients: 100 g Smoked Salmon; 2 unit(s) Brioche Bun; 2 unit(s) Egg; 7 g Chives; 1 unit(s) Sour Cream; 1 unit(s) Cream Cheese; 1 unit(s) Shallot; 28 g Spring Mix; 2 tbsp White Wine Vinegar; 2 tbsp Unsalted Butter*; ½ tsp Sugar*; 0.13 tsp Pepper*

with Chive Cream Cheese and Fried Eggs

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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!

Allergens:

Salmon

•Wheat

•Egg

•Milk

•Sulphites

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 Time10 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Smoked Salmon

(Contains: Salmon)

2 unit(s)

Brioche Bun

(Contains: Wheat, Egg May contain traces of: Soy)

2 unit(s)

Egg

(Contains: Egg)

7 g

Chives

1 unit(s)

Sour Cream

1 unit(s)

Cream Cheese

(Contains: Milk)

1 unit(s)

Shallot

28 g

Spring Mix

2 tbsp

White Wine Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

½ tsp

Sugar*

0.13 tsp

Pepper*

Nutrition Values

Calories650 kcal

Fat38 g

Saturated Fat17 g

Carbohydrate50 g

Sugar14 g

Dietary Fiber3 g

Protein38 g

Cholesterol280 mg

Sodium1180 mg

Trans Fat1 g

Potassium450 mg

Calcium125 mg

Iron4 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

•Measuring Spoons

•Measuring Cups

•Medium Bowl

•Medium Non-Stick Pan

•Baking Sheet

Cooking Steps

Peel, then thinly slice shallot.
Add shallots, vinegar, 1/4 cup water, 1/2 tsp sugar and 1/4 tsp salt (dbl all for 4ppl) 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.