Northern Lights Breakfast Sandwich
L&B Northern Lights seasoning brings hickory and herby notes to this easy breakfast, and mixes and mingles with the gooey egg center and the earthy greens for a perfect bite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Northern Lights Breakfast Sandwich
Prep Time10 Minutes
Servings2
Cook Time15 Minutes
Ingredients
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
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!
10 minutes
Prep Time
15 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
La Tourangelle Avocado Oil, 8.45 Ounce
$12.29$1.45/oz
Thomas' Hearty Grains 100% Whole Wheat English Muffins, 6 Each
Deal
$4.29 was $5.29$0.72 each
Philadelphia Cream Cheese Original Bar, 8 Ounce
2/$7 Huge Deal
$3.50 was $4.59$0.44/oz
L&B Northern Lights Fish Seasoning, 2.9 Ounce
Huge Deal
$7.19 was $8.99$2.48/oz
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
Heirloom Tomatoes, 0.5 Pound
Huge Deal
$2.00 avg/ea was $2.50 avg/ea$3.99/lb
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Country Lane Large Eggs, 12 Each
$8.59$0.72 each
Gedney White Vinegar, 32 Ounce
$2.39$0.07/oz
Urban Greens Microgreens Broccoli Blast!, 1.5 Ounce
$5.99$3.99/oz
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!