Segments: 1:blog, 2:rhythm-of-my-heart-breakfast, 3:, 4:, 5:
Rhythm of My Heart Breakfast | Great Performances

OHNO!



This site requires a screen size of 320px wide or greater.

Back to Posts

JAN
26
2018
Rhythm of My Heart Breakfast
Recipes
by Leticia Santana, Kitchen Administrator for Venues

Ingredients

1 loaf French baguette

1 cup traditional guacamole

2 hard boiled eggs, sliced

1 lb pastrami smoked salmon, chopped

1 cup vegetable slaw (¼ cabbage, sliced thin, 1 banana pepper, sliced thin, 1 carrot, shredded)

½ cup apple cider vinaigrette

4 oz crème fraîche

1 oz Greek olive oil

2 oz capers, fried

Directions

Preheat oven to 300 degrees.

For vegetable slaw:

1) Wash and dry cabbage, banana peppers, carrot. Slice cabbage and banana peppers thin, de-seed peppers, and shred carrots. Mix together with apple cider vinaigrette. Refrigerate for 1 hour. 

2) Wash capers to remove the saltiness. Drain well. In a small sauce pan, heat olive oil, then add capers and fry. 

To assemble:

1) Cut French baguette on bias and toast. 

2) Chop pastrami smoked salmon and toss with vegetable slaw. 

3) Spread a thin layer of guacamole on each toast. Layer slices of hard boiled eggs, top with salmon vegetable slaw and crispy capers and top with crème fraiche.  

Serve with salad or fresh fruit.


Be the first to comment...


Add Your Comment:

Please enter the word you see in the image below: