brunch sundays! smoked salmon, soft egg and the works





We work 6 day weeks, Sundays are our "off" days but when you work from home it's a little difficult to separate work life and leisure. We usually leave Sunday as our cleaning day, so honestly we don't get a break 7 days a week! We're trying to alleviate this issue by cleaning midweek to take the bulk off on Sundays. So far it's going well.

This Sunday was truly a me day. I couldn't be bothered with mopping and I'm glad T took the reigns and decided to clean the house himself. Which left me with a lot of time to ponder what to make. I had bought smoked salmon a few days earlier and been craving for some eggs royale (smoked salmon eggs benny). I had this vision of making a salmon egg benedict, but then I also wanted to make a bagel and lox plate with onions, capers, scallion cream cheese. So I kind of merged it together and honestly very pleased with the outcome.




This is a really simply prepared dish, you just have to prep all the components and put it together.

Smoked Salmon, Soft egg and the works

1 sheet of smoked salmon (6 slices)
2 slices of rye toasted
1 small onion (thinly sliced)
1 small cucumber (thinly sliced)
1/2 cup cream cheese (room temp)
1 bunch of scallion (finely chopped)
2 eggs

Combine cream cheese with 1/4 cup of scallions and place in the fridge. Slice onions and cucumber and set aside. The leftover scallions will be a garnish.

Set your timer for 6 minutes, place a pot of water on the stove and bring to a boil, once boiling place your eggs in and start the timer. When the timer goes off, immediately pour hot water out and cool your eggs down with the running tap. When lukewarm, peel shells off carefully and place in  a shallow bowl.

Toast your rye slices and start to build your dish. Spread a good amount of cream cheese on your toast, top with salmon, then onions, cucumbers, and egg. Garnish with scallions.


















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