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.
I love this recipe; I’ll try it out at brunch this Sunday!
I am actually working on a project that would include recipes like yours. This project is a platform for sharing recipes and getting groceries so that people are less deterred from trying new recipes at home. This would translate to more exposure for your blog and additional feedback!
Would you be interested in having your recipes included in our platform? I’d also be interested in learning about features you’d like the platform to have. Let me know!
University of Ottawa
Ines Pljakic says
This is a very good brunch idea, Ren! Will definitely try it out and let you know how it turned out 🙂
Camilla Hawkins says
What a delicious sandwich Ren, one I know my family would love;-)
This is absolutely the kid of tasty and indulgent breakfast or brunch dish I love!
Ren Behan says
Thanks Kavey, experimenting with recipe-only posts .
oh that looks so good… I think salmon, egg and avocado is just one of the best brunches ever… just cooked salmon myself and now I’m happy!
Ren Behan says
Thanks Dom, lovely to hear from you x