The Salmon & Egg White Breakfast Muffin is my cherished morning ritual. Morning is my favorite time of day because it allows me to indulge in this special creation. As a chef, I take immense pleasure in crafting recipes that are both nutritious and delicious. This breakfast muffin embodies my philosophy of starting the day with a meal that is not only quick and healthy but also utterly satisfying. The combination of protein-rich egg whites and savory smoked salmon ensures I begin my day on a high note.
To start, I heat a bit of olive oil in a nonstick skillet, allowing the oil to shimmer with the promise of a delicious meal. I then add finely minced red onion, letting it sizzle gently until it turns soft and fragrant, filling the kitchen with a delightful aroma. Next, I pour in the beaten egg whites, which have been seasoned with just a pinch of sea salt to enhance their natural flavor. I stir gently and patiently, ensuring that the whites set perfectly, achieving a creamy and fluffy texture.
Bringing it All Together
Now comes the fun part—assembling all the components to create the perfect breakfast muffin! I begin by layering the fluffy, perfectly cooked egg whites onto a toasted whole-wheat English muffin, the toasty aroma mingling with the savory scent of the eggs. I then delicately place thin slices of smoked salmon on top, each piece bursting with its distinctive, rich flavor. To add a burst of freshness, I top it all off with a juicy, ripe slice of tomato, making sure that every bite is a balanced delight of flavors and textures.
As I take the first bite, I am greeted by a symphony of textures and flavors. The creamy egg whites, with their soft and light consistency, perfectly complement the rich and savory smoked salmon. The whole-wheat muffin provides a comforting, hearty base, while the fresh slice of tomato adds a refreshing juiciness that ties everything together. It’s a breakfast that not only fuels my day but also brings joy with every bite. Packed with protein and low in calories, this muffin is more than just a meal—it’s a morning treat that sets a positive tone for the day ahead.
Table of Contents
Chef’s Notes- Salmon & Egg White Breakfast Muffin
- Cream Cheese Option: Spread a thin layer of cream cheese on the toasted English muffin for extra richness.
- Fresh Herbs: Add chopped dill or chives to the egg whites while cooking for added freshness and flavor.
- Tomato Variation: Experiment with different types of tomatoes like heirloom or cherry tomatoes for varied flavors.
- Capers Addition: Include chopped capers for a tangy, briny contrast to the smoked salmon.
- Toast Variation: Try toasting the English muffin with a light brushing of butter or olive oil for a different texture.
Salmon & Egg White Breakfast Muffin
1
muffin5
minutes10
minutes200
kcal15
minutesStart your day with a burst of flavor and nutrition! This Salmon & Egg White Breakfast Muffin is a powerhouse meal that combines the richness of smoked salmon with the lightness of egg whites, all nestled in a toasted whole-wheat English muffin. Perfect for a quick, healthy breakfast that will keep you energized all morning. Inspired by top chefs, this recipe is both delicious and easy to make!
Ingredients
1/2 teaspoon olive oil (extra-virgin preferred)
1 tablespoon minced red onion
2 large egg whites (beaten)
Pinch sea salt
1/2 teaspoon chopped capers (optional)
1 ounce smoked salmon slices
1 slice ripe tomato
Alternative Ingredients:
Olive oil can be replaced with avocado oil.
Red onion can be substituted with green onions or shallots.
Smoked salmon can be replaced with turkey slices for a different flavor.
Whole-wheat English muffin can be substituted with a gluten-free muffin.
Directions
- Sautéing Onions – Heat the olive oil in a small nonstick skillet over medium heat. Add the minced red onion and cook while stirring until it softens, about 1 minute.
- Cooking Egg Whites – Pour in the beaten egg whites and add a pinch of sea salt and chopped capers if using. Stir constantly until the egg whites are fully set, approximately 30 seconds.
- Assembling Sandwich – To assemble the sandwich, layer the cooked egg whites on one half of the toasted whole-wheat English muffin. Add the smoked salmon slices and top with a slice of ripe tomato. Close the sandwich with the other half of the muffin.
Equipment
- nonstick pan
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 200kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 450mg
- Potassium: 200mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 3g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 8mg
- Calcium: 6mg
- Iron: 10mg
FAQ- Salmon & Egg White Breakfast Muffin
Can I make this recipe ahead of time?
Yes, you can prepare the egg white mixture ahead and assemble the sandwich just before serving to maintain freshness.
Can I use whole eggs instead of just egg whites?
Absolutely! Using whole eggs will add more richness and texture to the sandwich.
What can I substitute for smoked salmon if I don’t have any?
Turkey slices or cooked ham can be a good substitute for a different flavor profile.
How can I make this sandwich more filling?
Serve it with a side of fresh fruit or a small salad to add more volume and nutrients to the meal.
Can I freeze these muffins for later?
It’s not recommended to freeze assembled sandwiches, but you can freeze the cooked egg whites separately and assemble fresh sandwiches when needed.
