Years ago my husband and I went to brunch and had an amazing breakfast sandwich: smoked salmon, avocado, tomato, fried egg and a star ingredient of basil mayo. The restaurant where we ate it is no longer in existence but this sandwich remains in our life since we can make it at home. It’s a request for all of my husband’s birthdays and Father’s Day meals – it’s that good! Here is the recipe:
Ingredients
4 English muffins, sliced and toasted*
4 Fried eggs
4 Tbsp Mayo
8-12 basil leaves
4 oz smoked salmon
1 ripe avocado, sliced to fit on a sandwich
1 tomato, sliced to fit on a sandwich
Salt & pepper
To assemble:
Toast the english muffins and fry the eggs. Using a stick blender combine the basil and mayo and spread on english muffin halves. Layer remaining ingredients: tomato slices, avocado, 1 oz smoked salmon, and fried egg. Add salt & pepper and serve immediately.
*For low FODMAP modifications use a gluten free bread such as Udi’s sandwich bread and limit avocado to no more than 1/8 of an avocado.
The Best Egg Sandwich
Ingredients
- 4 english muffins
- 4 fried eggs
- 4 Tbsp mayo
- 8-12 leaves basil
- 4 oz smoked salmon
- 1 avocado sliced
- 1 tomato sliced
- salt & pepper to taste
Instructions
- Toast the english muffins and fry the eggs.
- Using a stick blender, combine the basil and mayo. Spread basil mayo on english muffin.
- Layer the remaining ingredients on the english muffin: tomato slices, avocado, 1 oz smoked salmon, and fried egg.