Read this post to learn about growing your own cress at home
Salmon, Egg and Cress Sourdough Toasts
Yield 2 slices
A high-protein breakfast, brunch or spring starter made with sourdough, roasted salmon, egg and home grown cress
2 slices fresh sourdough
2 tsp butter
1 egg, hard boiled, sliced
1 poached or roasted salmon portion (90g)
2 tbsp cress (try growing your own)
Lightly toast the sourdough bread. Spread with butter. Cut each slice into three fingers.
Arrange the sliced hard boiled egg over the top. Scatter over the cooked salmon and cress.
Season with a little freshly ground black pepper. Serve immediately.