“Gourmet Gluten-Free Dutch Breakfast: A Delightful Sensory Journey”

Allergens

Eggs, Dairy (Edam cheese)

Ingredients

• 2 large free
• range eggs
• 1 tbsp unsalted butter
• 2 thick slices of gluten
• free sourdough bread
• 4 oz smoked salmon
• 1/2 cup cherry tomatoes, halved
• 1/4 cup baby spinach leaves
• 1/4 cup grated Edam cheese
• Freshly ground black pepper and sea salt, to taste
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat a non stick skillet or pan over medium heat.
2. Crack the eggs into separate small bowls.
3. Add butter to the heated skillet and let it melt.
4. Carefully slide each egg into the skillet, creating two individual egg patties.
5. Cover the skillet with a lid and cook for 3 4 minutes until the whites are set but yolks remain runny.
6. While the eggs are cooking, toast the gluten free sourdough bread slices to your desired level of crispiness.
7. Arrange two plates, placing one slice of toasted bread on each.
8. Top each slice with a generous layer of smoked salmon, evenly dividing it between the plates.
9. Gently slide a spatula under each egg patty and place them on top of the smoked salmon.
10. Add cherry tomatoes and baby spinach leaves to the plates, distributing them around the other ingredients.
11. Sprinkle grated Edam cheese over the dishes.
12. Season with freshly ground black pepper and sea salt, to taste.
13. Garnish with chopped dill for an aromatic touch.

Chef’s Insight

The combination of smoked salmon, eggs, and fresh vegetables creates a well-rounded, protein-rich meal that is perfect for starting your day with energy.

Notes

For best results, use high-quality ingredients and fresh produce.