Egg, Salmon and Avocado Sandwich
1 serving
15 minutes
A sandwich with egg, salmon, and avocado is a gastronomic delight that combines the delicate taste of lightly salted salmon, the creamy texture of avocado, and the richness of egg. This European sandwich features a harmonious balance of fresh greens, a hint of lemon juice's acidity, and the crispy crust of toasted bread. Its roots can be traced to Scandinavian culinary traditions where fish and natural ingredients are valued. This sandwich is perfect for a hearty breakfast or nutritious snack – it energizes and delights with its exquisite flavor. Thanks to the gentle combination of ingredients, it will become a favorite among gourmets who prefer light and healthy dishes.
1
Cut out the middle of a piece of bread to make a window.
2
Heat butter and vegetable oil in a pan and fry a whole piece of bread on both sides until golden brown, then place it on a paper towel.
- Butter: 0.5 teaspoon
- Olive oil: 1 teaspoon
- White bread: 2 pieces
3
In the same skillet, without adding oil, place the second slice of bread and fry on both sides until golden brown, then crack an egg into the cut-out window and fry it until cooked.
- White bread: 2 pieces
- Chicken egg: 1 piece
4
Peel the avocado, remove the pit, and slice it thinly.
- Avocado: 0.5 piece
5
Squeeze juice from the lemon and pour half of it over the avocado.
- Lemon: 0.5 piece
6
Drizzle the salad leaves with olive oil and the remaining lemon juice, season with salt and pepper, and mix.
- Green salad leaves: 1 bunch
- Olive oil: 1 teaspoon
- Lemon: 0.5 piece
- Salt: pinch
- Ground black pepper: pinch
7
Place salad, avocado slices, salmon on a toasted whole piece of bread and cover with a piece of bread with an egg.
- White bread: 2 pieces
- Green salad leaves: 1 bunch
- Avocado: 0.5 piece
- Lightly salted Atlantic salmon: 100 g
