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Toasted Breakfast Sammies

Toasted Breakfast Sammies

with Smoked Salmon Spread
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1050 kcal
Protein
: 
59g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Wheat
  • Egg
  • Milk
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Egg
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Smoked Salmon

(Contains: Salmon)

4 unit(s)

Brioche Bun

(Contains: Wheat, Egg May be present: Soy)

4 unit(s)

Cream Cheese

(Contains: Milk)

1 unit(s)

Sour Cream

(Contains: Milk)

1 unit(s)

Lemon

7 g

Chives

3 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Soy, Egg, Fish, Milk, Mustard, Sesame, Wheat)

56 g

Arugula and Spinach Mix

2 unit(s)

Shallot

Not included in your delivery

0.06 tsp

Pepper*

2 tsp

Sugar*

0.19 tsp

Salt*

Calories1050 kcal
Fat51 g
Saturated Fat25 g
Carbohydrate109 g
Sugar34 g
Dietary Fiber7 g
Protein59 g
Cholesterol115 mg
Sodium1910 mg
Trans Fat1 g
Potassium850 mg
Calcium250 mg
Iron6 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.
•Medium Bowl
•Measuring Spoons
•Zester
•Spatula

Cooking Steps

Prep and pickle shallots
1
  • Peel, then cut shallots into 1/8-inch slices. Separate shallot rounds.
  • Add shallots, vinegar, 3 tbsp water and 2 tsp sugar to a small pot. Season with 1/8 tsp salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool, 15 min.
Finish prep
2
  • Meanwhile, thinly slice chives.
  • Zest, then juice lemon.
Make smoked salmon spread
3
  • Add cream cheese, sour cream, chives, 1/2 tbsp lemon juice and lemon zest to another medium bowl. Season with salt and pepper, then mix with a spatula until smooth.
  • Tear smoked salmon into 1-inch pieces, then stir into cream cheese mixture
Finish and serve
4
  • When ready to serve, halve buns. Place buns in the toaster. Toast for 2-3 min, until golden-brown.
  • Dollop smoked salmon spread over bottom buns, then top with pickled shallots and arugula and spinach mix. Close with top buns.
Meal right image

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