Being that breakfast is hands down my favorite meal of the day, I found it only fitting that my first post be a breakfast dish to kick things off. This meal was inspired by a recent trip to Gjusta Bakery, which has quickly become one of my favorite spots in LA.
Before my Gjusta excursion, I had decided to prepare Eggs Benedict. However, immediately after walking into the bakery, that plan went by the wayside. Having the smell of fresh baked sourdough bread wafted into my nose, in addition to the pastrami smoked salmon, and freshly churned herb cream cheese calling my name from the deli case, it became clear what I should make. Once it was all said and done, the result was a simple, yet really delicious plate of food that can be easily replicated.
1 thick slice of sourdough bread
Pastrami smoked salmon (any high quality version could suffice)
Herb cream cheese
1 organic extra large brown egg
Fresh ground pink & black peppercorns
Herbs de’ Provence
The How To
Brush both sides of the bread with olive oil and set on the grill, or skillet. Once both sides are nice and crispy, set bread on the plate.
Spread on a generous layer of cream cheese, then add the smoked salmon. Enough to cover the entire surface of the bread.
Add a bit of butter and a drizzle of olive oil into a small sauté pan. Once the pan is primed, add the egg. Season with a pinch of salt, and Herbs de’ Provence.
Once the egg is ready (I prefer my yolk runny), take it off the stove and set on top of the salmon.
Finish with some fresh ground pepper and a drizzle of olive oil.