Salmon & Egg Breakfast Sandwich
A simple and incredibly delicious breakfast sandwich made with eggs, toast, cheddar cheese, fresh lettuce and delicate lightly salted salmon or trout.
Equipment
Ingredients
Ingredients
toast bread
2 slice
egg
2.5 piece
tomato
2 slice
cheddar cheese
2 slice
lettuce
1.5 piece
lightly salted salmon
60 g
vegetable oil
5 ml
salt
1 g
Instructions
Prepare the pan
Lightly grease a skillet with vegetable oil.
Beat and pour the eggs
Beat 2–3 eggs with a little salt and pour the egg mixture into the skillet.
Add tomato slices
While the egg mixture is still runny, place two tomato slices on top.
Place toast on top
Place one slice of toast over each tomato slice.
Flip the sandwich
Once the egg mixture is cooked, carefully flip everything with a spatula so the bread is on the bottom.
Fold omelet edges
Fold the edges of the omelet inward, shaping them to fit the two slices of toast.
Add cheese, lettuce, and salmon
On one half, place a slice of cheddar cheese, 1–2 lettuce leaves and several thin slices of lightly salted salmon or trout.
Top with cheese and fold
Add another slice of cheddar cheese on top and fold the other half of the omelet over the filling.
Serve
Transfer the sandwich to a plate, slice into portions and serve hot.
Original recipe
Storage
Best enjoyed fresh and hot. Not suitable for freezing.
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