Northern Lights Breakfast Sandwich
Living in Minnesota, we’re lucky to have visibility to the Northern Lights year-round, that is if we’re also lucky enough to be in a location that has a clear, unobstructed view of the night sky. They say the best times to spot the Aurora Borealis are around the equinoxes in March and September, due to boosted solar activity and other factors that we’ll reserve for another blog post. But the better news? Anyone under the sky can see, taste and delight in this Northern Lights Breakfast Sandwich any time they wish. And wish they should, as this is one delish way to wake up.
We love how the L&B seasoning brings hickory and herby notes to this easy breakfast, reminding you of laid-back mornings at the cabin or reclining in your favorite deck chair. It also mixes and mingles with the gooey egg center and the earthy greens so perfectly well, you’ll fear the moment when your fork carves out the last crisp yet soft, delectably light yet satisfying bite. But before we get to the end, let’s talk about the beginning.
We start off this open-faced sandwich by toasting our English muffin in a skillet with avocado oil over medium heat, letting it brown just the right amount. Then we fold the cream cheese and L&B Northern Lights Fish Seasoning into each other until they become one deliciously unique spread for the toasted muffins. Finally, we top ‘em off with arugula, heirloom tomato slices, shallot, poached eggs and a microgreens garnish. It looks so bright and sunny on your plate, it’s the type of breakfast that you need to take in and appreciate for a moment before digging in.
Sadly, the last bite will eventually arrive. But it will be okay. Just stay in your sweats, pour yourself another cup of coffee or tea, kick your feet up and enjoy the view, wherever you may be. As luck would have it, tomorrow will bring another morning and another opportunity to feast your eyes on our Northern Lights.
2 servings
Preparation time: 10 minutes
Cook time: 15 minutes
Ingredients
1 teaspoon avocado oil
2 whole grain English muffins
¼ cup cream cheese, room temperature
2 teaspoons L&B Northern Lights Fish Seasoning
½ cup arugula
4 heirloom tomato slices
1 small shallot, thinly sliced
4 large eggs
1 teaspoon distilled white vinegar
Microgreens, for garnish
Directions
- Heat a large skillet over medium heat. Add the avocado oil and toast the English muffins, cut sides down, until browned, about 2 minutes.
- In a small bowl, fold together the cream cheese and L&B Northern Lights Fish Seasoning until well combined.
- Evenly spread the cream cheese on the English muffins. Top with the arugula, tomato slices and shallot. Set aside.
- 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.
- Remove the eggs with a slotted spoon and transfer them to a paper-towel lined plate.
- Place one poached egg on top of each open-faced sandwich. Garnish with microgreens. Enjoy!
Recipe source: Ingredient
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