| 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 <bobbi744@sojourn.com> on
Jan 10, 1998
A Message from our Provider:
“Jesus: Amazing love”