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Northern Lights Breakfast SandwichNorthern Lights Breakfast Sandwich
Northern Lights Breakfast Sandwich
Northern Lights Breakfast Sandwich
L&B Northern Lights seasoning brings hickory and herby notes to this easy breakfast, and mixes and mingles with the gooey egg center and the earthy greens for a perfect bite.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Northern Lights Breakfast Sandwich
Northern Lights Breakfast Sandwich
Prep Time10 Minutes
Servings2
Cook Time15 Minutes
Ingredients
1 teaspoon avocado oil
2 whole grain English muffins
¼ cups cream cheese, room temperature
2 teaspoons L&B Northern Lights Fish Seasoning
½ cups arugula
4 heirloom tomato slices
1 small shallot, thinly sliced
4 large eggs
1 teaspoon distilled white vinegar
Microgreens, for garnish
Directions
  1. Heat a large skillet over medium heat. Add the avocado oil and toast the English muffins, cut sides down, until browned, about 2 minutes.
  2. In a small bowl, fold together the cream cheese and L&B Northern Lights Fish Seasoning until well combined.
  3. Evenly spread the cream cheese on the English muffins. Top with the arugula, tomato slices and shallot. Set aside.
  4. Fill a medium size saucepan ¾ full with water, bring to a simmer and add the distilled vinegar. Stir the water with a wooden spoon to create a vortex. Add the eggs one at a time, stirring to recreate the vortex between each addition. Poach for 3 minutes.
  5. Remove the eggs with a slotted spoon and transfer them to a paper-towel lined plate.
  6. Place one poached egg on top of each open-faced sandwich. Garnish with microgreens. Enjoy!
10 minutes
Prep Time
15 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
1 teaspoon avocado oil
La Tourangelle Avocado Oil
La Tourangelle Avocado Oil, 8.45 Ounce
$13.19$1.56/oz
2 whole grain English muffins
Thomas' Hearty Grains 100% Whole Wheat English Muffins
Thomas' Hearty Grains 100% Whole Wheat English Muffins, 6 Each
Deal
$4.49 was $5.49$0.75 each
¼ cups cream cheese, room temperature
Philadelphia Cream Cheese Original Brick
Philadelphia Cream Cheese Original Brick, 8 Ounce
$4.59$0.57/oz
2 teaspoons L&B Northern Lights Fish Seasoning
L&B Northern Lights Fish Seasoning
L&B Northern Lights Fish Seasoning, 2.9 Ounce
Deal
$7.99 was $9.19$2.76/oz
½ cups arugula
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.70/oz
4 heirloom tomato slices
Organic Heirloom Tomatoes
Organic Heirloom Tomatoes, 0.63 Pound
Deal
$3.14 avg/ea was $3.77 avg/ea$4.99/lb
1 small shallot, thinly sliced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
4 large eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$3.79$0.32 each
1 teaspoon distilled white vinegar
Gedney White Vinegar
Gedney White Vinegar, 32 Ounce
$2.39$0.07/oz
Microgreens, for garnish
Krav Farms Organic Microgreens Spicy Mix Microgreens
Krav Farms Organic Microgreens Spicy Mix Microgreens, 1.5 Ounce
$5.99$3.99/oz

Directions

  1. Heat a large skillet over medium heat. Add the avocado oil and toast the English muffins, cut sides down, until browned, about 2 minutes.
  2. In a small bowl, fold together the cream cheese and L&B Northern Lights Fish Seasoning until well combined.
  3. Evenly spread the cream cheese on the English muffins. Top with the arugula, tomato slices and shallot. Set aside.
  4. Fill a medium size saucepan ¾ full with water, bring to a simmer and add the distilled vinegar. Stir the water with a wooden spoon to create a vortex. Add the eggs one at a time, stirring to recreate the vortex between each addition. Poach for 3 minutes.
  5. Remove the eggs with a slotted spoon and transfer them to a paper-towel lined plate.
  6. Place one poached egg on top of each open-faced sandwich. Garnish with microgreens. Enjoy!