Wednesday, August 4, 2021

Sparks of inspiration from my kitchen to yours

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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This breakfast might seem a little out there for some of you but I have to say it was fantastic! I often find that my favorite recipes have come from thin air, curiosity, instinct, and luck. This breakfast recipe is very much one of those experiments gone right in my kitchen!

Sparks of inspiration from my kitchen to yours: Salmon cake and eggs open-faced gravy sandwich

Sparks of inspiration from my kitchen to yours: Salmon cake and eggs open-faced gravy sandwich

Recipe by yours truly

Ingredients for one serving
  • Three eggs
  • Precooked salmon fillet
  • One whole everything bagel thin
  • ½ cup bread crumbs
  • ½ cup panko bread crumbs
  • Olive oil for cooking salmon cakes
  • Two to three tablespoons plant-based butter
  • Two to three teaspoons flour
  • One to two cups whole milk
  • Salt and pepper to taste
  • Garlic powder to taste
  • Garlic salt option substitute for salt and garlic powder (optional)
  • Parsley flakes (optional)
  • Paprika (optional)
  • Lemon juice to taste
  • 2 tablespoons cornstarch
  • One tablespoon spreadable butter(optional)
Instructions for cooking the eggs
Instructions for cooking the eggs
  1. Select two eggs per person being served.
  2. Add the eggs to a saucepot and bring them to a boil.
  3. Allow the eggs to boil for about six minutes or so. The resulting goal is to have cooked egg whites while leaving the egg yolks runny. This will take practice (I still haven’t mastered it).
  4. Once the eggs are cooked to desired doneness, pour out boiling water into the sink drain and refill the saucepot with cold water.
  5. Allow the eggs to cool in the cold water for 10 minutes.
  6. Once the eggs are cooled, crack the shell carefully on the countertop and peel the shell away.
  7. If any shell pieces remain on the egg white, rinse them off in the sink.
  8. Place the peeled eggs onto a plate until it is time to build the open-face sandwich.
salmon cakes
Instructions for cooking the salmon cakes
  1. Remove precooked, leftover salmon fillet from the refrigerator.
  2. If the skin is still attached, peel it away now.
  3. Heat about a tablespoon or so of olive oil in a skillet.
  4. Carefully shred the salmon meat into smaller chunky pieces in a bowl
  5. Carefully crack an egg over the salmon.
  6. Add breadcrumbs, cornstarch, garlic salt (if using) and any other seasonings you may want.
  7. Stir the mixture together until thick
  8. Separate the mixture into two portions and begin to form salmon cake patties.
  9. Coat all sides of the salmon patties in the panko breadcrumbs
  10. Carefully place them in the preheated skillet
  11. Allow patties to cook until golden brown on each side
  12. Set aside until ready to build the sandwich
gravy
Instructions for making gravy
  1. Melt two tablespoons of plant-based butter in a saucepan.
  2. Slowly whisk in two teaspoons of flour until the roux forms.
  3. Allow the roux to cook about 30 seconds before slowly whisking in the whole milk
  4. Once the mixture is smooth, add in salt, pepper, and parsley flakes as desired. (or garlic salt if using)
  5. Squirt a few drops of lemon juice into the mixture and taste. Add more lemon juice until the desired flavor is obtained.
  6. Another optional addition is a pinch of shredded cheddar cheese. Not so much for flavor but more for color
  7. Taste and adjust as needed
bagel
Instructions for the everything bagel thin
  1. Remove the everything bagel thin from the package (you only need one bagel, one half for each open-faced sandwich) per serving
  2. Pace the two have into the toaster slots and allow them to toast for two to three minutes
  3. Carefully remove the two halves from the toaster and spread some butter (or plant-based butter) on them.
  4. Pace them buttered side up on a plate and prepare for building the sandwich
sandwich
Instructions for building the sandwich
  1. Begin with the everything bagel thins, buttered side up
  2. Carefully remove the salmon cakes from the skillet and place them on top of the bagel thins
  3. Top the salmon cakes with one egg each. Carefully cut into the egg, expressing the runny yolk insides (or in my case exposing the cooked yolk)
  4. Cover the sandwiches with the gravy.
  5. Top them with parsley flakes and paprika if desired.
sandwich
My review of this new recipe

The flavors of this recipe were crazy good! Unfortunately, my eggs cooked too long so I wasn’t able to experience my fully intended flavor profile but in the end, it was delicious. The everything bagel thin did make it hard to eat and could possibly be left out for a healthier easier to eat option. The salmon cakes were tender and flavorful while also providing the dish with a salty crunch from the panko crumb outside. The gravy is creamy and full of various depths of flavor made even better with the lemon juice! Great use of leftover salmon, indeed!

sandwich

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