Smoked Salmon and Egg Breakfast Sandwich from A Thought For Food - www.athoughtforfood.net
Our weekend was full of some much needed distractions, starting with a dinner to celebrate the 7th anniversary of our first date. I had thought about canceling our reservation, but when it came down to it, it felt like the wrong response to this tragedy. Instead of shutting down, I believe that the least we can do is fill our time with as many happy moments as possible and to never forget how quickly it can all be taken away.
The night was marvelous. We drank glasses (ok, it was a bottle) of champagne, ate a ton, and then ended the evening sipping on bourbon in front of the restaurant's fireplace. Following our dinner on Friday, we spent the rest of the weekend with family. First, with Eric's mom, who had just finished renovations on her house. It's exciting to see it all done and to see her and Ron, her partner, start this new stage of their lives together.
The weekend wrapped up with a party for my niece, Jordan, who turned three. Being surrounded by family, especially the little ones, was a joy. There were platters of bagels and gravlax to consume, bountiful piles of presents to open, and lots of games to play.
Once the guests had left, Eric and I stayed for a bit, mainly to get some snuggle time with our two month old nephew. Looking down at him, I wondered just what the future had in store for him and his sister. What kind of world will they grow up in? Will things change and, if they do, will they be for the better? I certainly hope so.
Smoked Salmon and Egg Breakfast Sandwich
makes 1 breakfast sandwich
Ingredients
1 bagel, sliced in half horizontally
Smoked salmon or gravlax
1 egg
1/4 yellow or red pepper, cut into 1/2 inch cubes
1/4 small red onion, cut into 1/2 inch cubes
1 tablespoon butter
1 teaspoon fresh rosemary
Salt
Cayenne pepper
Cream cheese
Directions
1. In a bowl, whisk together the egg with 1 tablespoon of cold tap water and a sprinkle of salt and a pinch of cayenne pepper.
2. In a small skillet, heat the butter over medium heat. Once it has melted, add the chopped pepper and red onion and season with salt. Cook for 2-3 minutes.
3. Pour the egg mixture over the pepper and onions and sprinkle the rosemary sprigs on top. Cook until it is no longer runny. Fold one end of the omelet over to make a half moon shape. Turn off the burner and remove the pan from heat.
4. Spread a generous amount of cream cheese on both halves of the bagel. Place the omelet on top of the bottom section and then top the egg with smoked salmon. Place the top half of the bagel over the salmon to make a sandwich.
