This delectable baguette sandwich incorporates two 17. Mai brunch favorites as toppings: salmon and eggs. Enjoy this light savory dish at home or pack and bring on picnic.
Ingredients:
- 8 slices smoked salmon
- 4 eggs
- 1/2 tsp. salt
- 2 Tbsp. chives, fresh
- 1 Tbsp. butter
- 4 pieces baguette
- Lettuce
- Dill
Directions
Whisk egg, salt and chopped chives together.
Melt butter in a pan without letting it brown.
Add the egg mixture and stir as it starts to set.
Remove the eggs when set, and still shiny.
Cut baguettes in half and fill with smoked salmon, scrambled eggs and lettuce.
Sprinkle with dill to serve.
Photo and recipe source:
seafoodfromnorway.co.uk