Batchelor’s Breakfast (Fried Egg, Salmon, Toast)

cooking_iconHere’s a really easy, quick breakfast tip that requires hardly any time and preparation.  I dare call it a recipe because it’s so easy to make, but perhaps some folks haven’t thought of it.  I usually eat this once or twice a week for breakfast – one normally or two if I’m extra hungry.  Today we’ll be making two because it’s that kind of morning.  This normally feeds two reasonable people, Let’s get started.


  • 2 x large organic eggs
  • 40g of smoked salmon
  • 2 x slices of wholemeal bread
  • Cream cheese
  • Lemon juice
  • Unsalted butter, olive oil
  • Black pepper, chili flakes, parsley


Fry Egg(s) & Cook Toast
You’ll want to start by frying your eggs, this process should be self-explanatory.  I usually drop a small amount of olive oil in the pan then add a smidgeon of butter, that way the butter doesn’t burn.  Let the egg + oil mixture coat the pan lightly then drip the rest out.  I usually fry on my stovetop between 2-3 setting.  These will come out sunny-side up.  Start toasting your toast after the eggs are cracked and separated.

Apply Fixins to the Toast
Eject your toasted bread and apply cream cheese and salmon, douse it in a few drops of lemon juice.


Eggify, Season, Serve
Your eggs should be cooked to your liking, I prefer sunny-side up so just make sure all the white areas around the yolk aren’t gelatinous anymore.  Once ready scoop them up and apply on the bread.  Season with black pepper, parsley and chili flakes to your liking.  Enjoy with a knife and fork as the egg + toast + salmon + cream cheese melds together well or just om-nom it down like a beast.


About Will Foster

hobo devop/sysadmin/SRE
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