Breakfast Salmon Muffins by Yvonne Brown

This recipe was inspired by continental breakfasts in Europe and some appetizers with similar ingredients.
It is quick and easy, and a good way to start a weekend morning.

English Muffins - 1 per person  - 
Wolferman’s Sourdough are recommended or similar thick gourmet muffins

Neufchatel Cheese (or cream cheese)


Red Onion

Smoked Salmon (lox style) 2 oz. per person

Slice the red onion into small thin bite size strips.  

Cut the muffins in half and toast.

Spread cheese thick (I cut an 8 oz package into 8 pieces)

Sprinkle capers on top of the cheese and also red onion.

Top with 2 oz of smoked salmon.