Brought to you by popular demand. My ultimate breakfast sandwich is ready for you to make and devour...let's get started!
5 ingredients, 1 skillet. BAM! You've got yourself the most delicious and creamy sandwich you'll ever lay eyes on.
To make this beautiful creation you'll need these 5 things:
Gluten free bread: BeeFree Brown Seeded Loaf
Smoked Salmon: Latitude 45 (brand)
Just Egg
Kitehill Cream Cheese: Plain
Spinach
This is my favorite way to make this sandwich because of the Kitehill cream cheese. I think it makes this sandwich complete and adds that creamy texture that everyone loves. Not to mention when it is cooked on the skillet and starts to melt...WATCH OUT!
No more talkin lets get cookin!
As always, if you like this recipe and decide to share on Instagram or Facebook, be sure to tag me @plantbasedbelly1 for Instagram and Plant Based Belly for Facebook. I can't wait to see your take on trying this recipe:)
xoxo
Sophia
- Gluten free bread: BeeFree Brown Seeded Loaf
- Smoked Salmon: Latitude 45 (brand)
- Just Egg
- Kitehill Cream Cheese: Plain
- Spinach - sautéed
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Preparation
- Start by spraying your skillet with coconut oil and turn the heat to medium high.
- Pour in your just egg and let cook for 2-3 mins before taking your spatula and mixing it up. You can decide how you want your egg to look. I prefer it on the runnier side (not too cooked but not dripping lol). Add in your spinach and smoked salmon. Again, you can decide on how you want both to look. I usually let it sit for 2-3 mins before stirring it around.
- On a plate, take your two pieces of bread and smear some cream cheese on both loafs.
- Add your egg mixture to one loaf and spread evenly. Put the second loaf on top and place it back in the skillet you just made your egg mixture. leftover oil will still be there).
- Cook for 2-3 mins on one side and flip for another 2-3 mins or until both sides are golden brown.
- Plate & ENJOY!!!