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Breakfast

Smoked Salmon & Poached Egg Breakfast Sandwich

Add this rich, smoky and crunchy sandwich to your breakfast menu.

  • Sysco Culinary Team
  • Houston, TX

Serves 4

Email article

Diners today are looking for hearty breakfasts that are protein-packed and full of flavor. Here, silky smoked salmon plays off rich poached egg and crunchy radish slices— all between better-for-you sprouted grain bread.

Ingredients

Avocado Crème Fraîche

Shaved Pickled Fennel & Radishes

For Serving

Your items have been added.

Directions

Avocado Crème Fraîche

  1. Purée all ingredients in a food processor; refrigerate in an airtight container for up to 6 days. Makes about 1¼ cups.

Shaved Pickled Fennel & Radishes

  1. Thinly shave radishes and fennel with mandoline or slicer; transfer to a heat-proof container.
  2. Heat remaining ingredients and 1 cup water to a boil in a saucepan over high heat; remove from heat and cool completely.
  3. Pour vinegar mixture over radishes and fennel; refrigerate in an airtight container at least 8 hours or up to 6 days. Makes about 2 cups.

For Serving

  1. Heat 2 quarts water, vinegar, and salt to a rolling boil in a saucepan over high heat; reduce heat to medium.
  2. Crack 1 egg into simmering water; cook until white is cooked through and yolk is slightly soft, about 3 minutes, gently stirring occasionally.
  3. Toast bread on a sheet tray at 450ËšF until golden brown, about 5 minutes, turning once.
  4. Top toast with a portion of Avocado Crème Fraîche, salmon, poached egg, and Shaved Pickled Fennel & Radishes garnished with arugula and/or fennel fronds.
Smoked Salmon and Poached Egg Breakfast Sandwich
Email article

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