If you know me, you know I love making breakfast. It's my favorite meal time. I often make something savory, but I try to balance it out with having fruity breakfasts some days of the week. This time I made something savory!
I use whatever I have in the kitchen when I fry eggs. Spring onions, peas, radish, left over french fries? Yesss. Sliced baby tomatoes? My favorite. This morning though, I watched a video of Korean breakfast street food which was a crazy layered cabbage eggs sandwich. It inspired me to make something off that idea and use what I have.
So, I grabbed
- a slice of bread
- salted butter
- 2 eggs
- chopped spring onions
- herbs (rosemary, marjoram, and dill)
- salmon slices
- vegan provolone cheese
So, I grabbed
- a slice of bread
- salted butter
- 2 eggs
- chopped spring onions
- herbs (rosemary, marjoram, and dill)
- salmon slices
- vegan provolone cheese
The video basically made a wrap out of butter fried toast, but I'm trying to minimize bread so i only used one slice, fried it in butter on both sides, cut it in half, and set it up for an open floor plan sandwich. I cooked the bread and the eggs in separate pans to not mix flavors.
While plating, I layered on the cheese first, then the eggs, that way it has a chance to melt between the bread and eggs. Lastly I topped it with the salmon. And this time, instead of separating the thin slices of salmon, I just chopped it all into separate parts. So it was a bit more thick and a lot quicker and easier to eat without tiny bits of ripped salmon. This combo was too good y'all. I instinctually cook with olive oil, but using butter for the bread and the eggs was doing something else!
I hope you make this and love it like I did.
(Food not shown because I ate it before i thought to do this. But I may make it again!)
While plating, I layered on the cheese first, then the eggs, that way it has a chance to melt between the bread and eggs. Lastly I topped it with the salmon. And this time, instead of separating the thin slices of salmon, I just chopped it all into separate parts. So it was a bit more thick and a lot quicker and easier to eat without tiny bits of ripped salmon. This combo was too good y'all. I instinctually cook with olive oil, but using butter for the bread and the eggs was doing something else!
I hope you make this and love it like I did.
(Food not shown because I ate it before i thought to do this. But I may make it again!)
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Video: Legendary $2 grandma toast / Korean street food:
