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Salmon Egg and Cress Toast

Salmon, Egg and Cress Sourdough Toasts

Ren Behan
A high-protein breakfast, brunch or spring starter made with sourdough, roasted salmon, egg and home grown cress
5 from 1 vote
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Servings 2 slices

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.