Eggs and Smoked Salmon Open Faced Sandwich
A simple breakfast to switch things up from your typical quick and convenient fare
Ingredients
- 3 oz fresh sourdough (2 slices)
- 1 large whole egg
- .75 cup egg whites
- 2.5 ounces cold smoked salmon
- .5 tsp butter
- 1 T capers
- fresh dill
- salt and pepper to taste
Instructions
- Place a pan on medium with your butter and let it melt to coat the pan.
- If you'd prefer your bread toasted, begin toasting the bread.
- Scramble and cook one whole egg and .75c egg whites in the pan. Add salt and pepper to taste.
- While the eggs are cooking, chop the salmon and the dill. When the eggs are nearly cooked though, stir in the salmon.
- Add eggs with salmon over top of your bread, garnish with dill and capers.
Notes
Calories – 562
Protein – 47g
Carbs – 46g
Fat – 20g
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Your Coach,
Kyra