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.
100 g
Smoked Salmon
(Contains Salmon)
2 unit(s)
Brioche Bun
(Contains Wheat, Egg May contain Soy)
2 unit(s)
Egg
(Contains Egg)
7 g
Chives
1 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Shallot
28 g
Spring Mix
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
½ tsp
Sugar*
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.