• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

sourdough

March 19, 2017

Salmon, Egg and Cress

Salmon, Egg and Cress Sourdough Toasts

Read this post to learn about growing your own cress at home

Salmon Egg and Cress Toast

1 vote

Print

Salmon, Egg and Cress Sourdough Toasts

Author Ren Behan

Yield 2 slices

A high-protein breakfast, brunch or spring starter made with sourdough, roasted salmon, egg and home grown cress

Ingredients

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)

Black pepper

Instructions

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.

 

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design

Copyright © 2023 · Ren Behan Custom Theme by Moonsteam Design on Genesis Framework · WordPress · Log in