In this episode, I'll be showing you a new Breakfast recipe that takes regular Bagels and Lox and makes it into something much lighter and tastier! I'll also take you on a fun little stroll around Waltham MA, and then bring it home to cook up an Egg and Tomato stir fry for dinner. It's just another chill day. :)
Smoked Salmon and Herbed Cream Cheese Open-Faced Breakfast Sandwich
Ingredients:
2 slices of bread
4 tbsp of whipped cream cheese
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped
1 tsp lemon zest
Salt and freshly ground black pepper
4 slices smoked salmon
Thinly sliced red onion
Microgreens
Capers
Instructions:
1.) In a small bowl, mix the whipped cream cheese, salt and pepper, chives, lemon zest, and dill until combined. Set aside.
2.) Toast the bread slices and let cool a little. Then spread a generous layer of the cream cheese mixture on each slice of toast.
3.) Next, layer the smoked salmon slices over the cream cheese. Top with red onion slices, the microgreens, and a few capers. Enjoy!
Tomato and Egg Chinese Stir Fry
Ingredients:
2 tbsp Vegetable oil
2 large tomatoes, roughly chopped
2 eggs, beaten
Pinch of salt
1 cloves minced garlic
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
Handful of spring onions, finely chopped
Instructions:
1.) Add the vegetable oil to a pan over medium-high heat and cook your eggs. When they just start to hold their shape, move them to a bowl and set aside.
2.) Add a little more vegetable oil to the same pan add the garlic and some green onions and cook for about a minute. Be careful not to let the garlic burn. Then add in the chopped tomatoes with a pinch of salt, Oyster Sauce, and sugar. Allow the tomatoes to cook and soften for 2-3 minutes.
3.) Add the scrambled eggs back to the pan and break up any larger pieces, combine thoroughly with the tomatoes.
4.) Plate by adding more spring onions and sesame seeds if you so desire. Layer it ontop of some rice and eat immediately.
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