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Over Easy Eggs Topped With Smoked Salmon, Avocado and Baby Spinach Confetti

By Vittles and Committals

Brunch today . . .


It was going to be simple, just eggs and toast. I didn't have time for breakfast and wasn't going to be home for lunch. I was squeezing in a quick snack before rushing out to another appointment. But once I got started, I couldn't stop myself from peeking into the fridge where there were so many nice ingredients to choose from.

One thing lead to another, and this is how I put this meal together. I started by cooking two eggs, over easy, over medium heat in a little olive oil. Then I carefully laid the eggs over a toasted slice of Italian bread. I ruffled a thin fillet of smoked sockeye salmon in the middle, then placed diced avocado and minced shallots over the top. I thought it needed a little more color, so I sliced a few leaves of baby spinach and scattered them around and finished it off with a little pepper.




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An easy way to dice an avocado is to slice it in half and remove stone, slit into cubes and gently scoop pieces out with a spoon.


To cook eggs over easy, check out: http://www.seriouseats.com/2007/10/how-to-make-eggs-over-easy.html




By Vittles and Committals





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