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Monday, January 6, 2014

Smoked salmon and scrambled egg on toasted bun

A really nice and fast to make breakfast. I make these whenever I have extra salmon or burger buns around and they're such a nice treat! :).
The idea is not my own, it's a pretty classic combination. Ideal for a brunch too. Enjoy.
Example of a recipe source: here.
P.S: Whoever first came up with the idea of brunch was a genius. I love this kind of food start after a late night or a party of sorts. 

Last year: Peanut butter cookies (American).
Two years ago: Cranberry and walnut scones (Southern USA style).
Three years ago: Zucchini and caraway salad with parsley and lemon salad.

Ingredients (for 1):
  • 1 small - medium breakfast bun (or burger bun)
  • 2 tablespoons olive oil, divided
  • 1 egg
  • 2 tablespoons milk (or 1 tablespoon of cream)
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste (go easy on the salt since the salmon is pretty salty too)
  • 1-2 slices of smoked salmon
  • 1-2 tablespoons fresh chopped parsley to serve

Beat the egg and mix it with milk, thyme and some salt and pepper.
Heat one tablespoon of the oil in a pan and add the beaten egg mix to it. Stir and fry until you obtain scrambled egg shreds.

Remove the scrambled egg onto a plate. Heat the other tablespoon of the oil in the pan and toast the sliced bun, cut side down, in it.

Toast both sides. When the bread is toasted, arrange the egg shreds on its bottom half and top with the salmon, followed by the chopped parsley. Top with the other bun half and it's done. Dig in! :)

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