Gluten Free Salmon Cake Breakfast Sandwich
This easy savory open faced breakfast sandwich combines a pantry staple with fresh ingredients.
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Servings: 2
Equipment
- Mixing Bowl
- Large skillet
Ingredients
Salmon Patties
- 5 oz canned salmon, drained
- 1 tbsp mayonnaise
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 2 egg yolks
- 1/3 cup Gluten Free bread crumbs
- 1 tsp lemon zest
- pinch of salt and pepper
Breakfast Sandwiches
- Gluten Free English muffins
- avocado, sliced
- 2 eggs, cooked your favorite way
- pea tendrils or microgreens
Instructions
- Mix all of the salmon cake ingredients together. Form into 2 patties.
- Heat a skillet on medium heat with a little olive oil.
- Add the salmon cakes to the hot pan.
- Allow the first side to cook 3-4 minutes before flipping, or until golden brown.
- Flip and cook the second side 3-4 minutes.
- To assemble your breakfast sandwich, toast your English muffin. Add sliced avocados and top with your favorite style egg. Finish with pea tendrils or microgreens.
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