One Amazing Breakfast Sandwich

I woke up at 5:15 AM to sneak in a few minutes with Max’s work laptop since I remain computer-less. This means Lily will likely wake at 5:30 AM. I’m no spring chicken. I know how these things work. But let’s see if I can quickly crank this post out!

A few years ago Max had a breakfast sandwich at the now-closed Sunsets restaurant in Wayzata and he raved about it so much that it has now become the go-to thing I make for him for his birthday and Father’s Day breakfasts. Lemme tell you about it.

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Smoked salmon, avocado, tomato, fried egg…and then it takes a twist with some basil mayo. Initially I was skeptical about the addition of the basil mayo but it is really delicious. Now days when I make it I keep it simple and just add basil and mayo as two separate ingredients, but it does look lovely and particularly fancy if you blend some basil mayo up yourself.

Here is the recipe (“recipe”):

Ingredients

4 English muffins, sliced and toasted*

4 Fried eggs

4 Tbsp Mayo

8-12 basil leaves

4 oz smoked salmon

1 ripe avocado, sliced to fit on a sandwich*

1 tomato, sliced to fit on a sandwich

Salt & pepper

To assemble:

Toast the english muffins and fry the eggs. Spread 1 Tbsp mayo on the insides of each English muffin. Layer remaining ingredients: tomato slices, avocado, 1 oz smoked salmon, fried egg, and the basil. Add salt & pepper and serve immediately.

*For low FODMAP modifications use a gluten free bread such as Udi’s sandwich bread and limit avocado to no more than 1/8 of an avocado.

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That yolk seems incident.

Aaaaaand Lily just woke up! It’s 5:45 AM so that is something at least. Someday the whole “I wake up before the children to get things done!” will work for me, yes? (Say yes.)

Here is that handy dandy new printable recipe I was just telling you about yesterday.

One Amazing Breakfast Sandwich
 
Prep time
Cook time
Total time
 
Serves: 4 sandwiches
Ingredients
  • 4 English muffins, sliced and toasted
  • 4 Fried eggs
  • 4 Tbsp Mayo
  • 8-12 basil leaves
  • 4 oz smoked salmon
  • 1 ripe avocado, sliced to fit on a sandwich
  • 1 tomato, sliced to fit on a sandwich
  • Salt & Pepper
Instructions
  1. Toast the english muffins and fry the eggs.
  2. Spread 1 Tbsp mayo on the insides of the English muffin.
  3. Layer remaining ingredients: tomato slices, avocado, 1 oz smoked salmon, fried egg, and 2-3 basil leaves. Add salt and pepper.
  4. Serve immediately.
Notes
Low FODMAP modifications: Use gluten free bread such as Udi's sandwich bread and limit avocado to no more than ⅛ of an avocado.

 

 

7 Comment

  1. Erin says: Reply

    Handy dandy printable!! How PW of you 🙂

    1. Navigating the Mothership says: Reply

      OMG. That is embarrassing. Haha. Can I blame the fact I was trying to wrangle Lily while wrap up the post?

  2. Sounds delish! Where do you buy the smoked salmon? Byerlys?

    1. Navigating the Mothership says: Reply

      We happened to get the recent smoked salmon at Lund’s but we have bought it at Trader Joe’s too!

  3. Ally says: Reply

    Mmm…I love a good runny yolk…

  4. Nat says: Reply

    Can’t wait to try it out! I like the convenient recipe format too 🙂

  5. This sounds great, I would never think to add all these but I am a sucker for a picture of a runny yolk!

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