| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Eggs, Main dishes, Sandwiches, Tried, Fish | 1 | Servings | |
INGREDIENTS
| 1 | tb | Bermuda onion; diced |
| 1 | tb | Green bell pepper; diced |
| 1 | tb | Butter |
| 1 1/2 | oz | Smoked salmon; diced |
| 3 | Eggs; beaten | |
| 2 | sl | Pumpernickel bread |
| Lettuce | ||
| Tomato slices | ||
| Pickles | ||
| Ripe olives | ||
| Bermuda onion; slices |
INSTRUCTIONS
GARNISHES Saute onion and peppers in butter for about 5 minutes until onions are golden brown and peppers cooked. Add diced salmon and beaten eggs and fry lightly to make an omelet. Place omelet on bread and eat as an open-faced sandwich. Decorate the plate with lettuce, tomato slices, pickles, olives and onion. Serve. NOTES : Recipe from the New York Sheraton Hotel, New York, New York Recipe by: Sheraton World Cookbook Posted to KitMailbox Digest by Roberta Banghart <[email protected]> on Jan 10, 1998
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