Northern Lights Breakfast Sandwich


Northern Lights Breakfast Sandwich

Northern Lights Breakfast Sandwich


2 servings


  • 1 teaspoon avocado oil
  • 2 whole grain English muffins
  • ¼ cups cream cheese, room temperature
  • 2 teaspoons L&B Northern Lights Fish Seasoning
  • ½ cups arugula
  • 4 heirloom tomato slices
  • 1 small shallot, thinly sliced
  • 4 large eggs
  • 1 teaspoon distilled white vinegar
  • Microgreens, for garnish


  1. Heat a large skillet over medium heat. Add the avocado oil and toast the English muffins, cut sides down, until browned, about 2 minutes. 

  2. In a small bowl, fold together the cream cheese and L&B Northern Lights Fish Seasoning until well combined.

  3. Evenly spread the cream cheese on the English muffins. Top with the arugula, tomato slices and shallot. Set aside.

  4. Fill a medium size saucepan ¾ full with water, bring to a simmer and add the distilled vinegar. Stir the water with a wooden spoon to create a vortex. Add the eggs one at a time, stirring to recreate the vortex between each addition. Poach for 3 minutes.

  5. Remove the eggs with a slotted spoon and transfer them to a paper-towel lined plate. 

  6. Place one poached egg on top of each open-faced sandwich. Garnish with microgreens. Enjoy! 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.