Name: Salmon Tomato Egg on a Tostada
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1-2 tablespoons homemade Spinach Artichoke Dip or store bought; 1-2 pieces of sliced smoked salmon; 1-2 slices of beefsteak or plum tomato; 1-2 eggs, Sunnyside up or over easy; 1 tablespoon scallions, chopped; Tostada(s); Salt, to taste

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Recipes » Salmon Tomato Egg on a Tostada

This Salmon Tomato Egg on a Tostada is made with smoked salmon, tomatoes, eggs and my Spinach Artichoke Pepper Jack dip. If you still have some leftover, then you should totally make this amazing breakfast! One of my favorite meals of the day is breakfast so I always try to spice it up. This was a last minute invention but to be totally honest, it was one of my favorites!

You can either buy your own Spinach Artichoke dip or make your own. I tried this plain old cream cheese as well and you can’t go wrong. Since I lived in NYC for 5 years, I was getting so used to my Wednesday bagels. I would always make my bagels with scallion cream cheese, salmon, capers on an everything bagel. I wanted to bring Mexico and NYC together: and the Salmon Tomato Egg on a Tostada was born!

Other breakfast ideas like Salmon Tomato Egg on a Tostada:

Salt the sliced tomatoes for 15 minutes before eating.

Spread the Spinach Artichoke dip on the tostada. Place the salted tomatoes and then the salmon on top. Finish with an egg over easy or Sunnyside up. Garnish with chopped scallions.

Salmon Tomato Egg on a Tostada

Author: maxinedubois
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 tostada 1x

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Description

Since I lived in NYC for 5 years, I was getting so used to my Wednesday bagels. I would always make my bagels with scallion cream cheese, salmon, capers on an everything bagel. I wanted to bring Mexico and NYC together: and the Salmon Tomato Egg on a Tostada was born!

Ingredients

Scale

1-2 tablespoons homemade Spinach Artichoke Dip or store bought
1-2 pieces of sliced smoked salmon
1-2 slices of beefsteak or plum tomato
1-2 eggs, Sunnyside up or over easy
1 tablespoon scallions, chopped
Tostada(s)
Salt, to taste

Instructions

Salt the sliced tomatoes for 15 minutes before eating.
Spread the Spinach Artichoke dip on the tostada. Place the salted tomatoes and then the salmon on top. Finish with an egg over easy or Sunnyside up.
Garnish with chopped scallions.

Notes

Feel free to use cream cheese instead of spinach artichoke dip – tastes SO good!

Category: Breakfast
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1
Calories: 200
Sugar: 2g
Sodium: 620mg
Fat: 9g
Saturated Fat: 4g
Carbohydrates: 26 g
Fiber: 15g
Protein: 19g
Cholesterol: 15 mg