Recipe by Sarah Blackburn / Photo by Michael Piazza / Styled by Catrine Kelty

Use thinly sliced jalapeño-cheese Kvarøy Arctic salmon hot dogs in place of bacon in a spicy, cheesy, luscious breakfast sandwich. Crisped up in a pan like bacon, the hot dog slices are layered on an english muffin (or brioche bun) with a cheddar cheese-topped fried egg, harissa aioli, quick-pickled cucumbers, cilantro leaves and arugula. Pass the napkins!

As a proud supporter of the Whole Kids Foundation, Kvarøy Arctic strives towards offering wholesome salmon products that can be served for both adults and children, with every serving containing your weekly recommended amount of Omega-3s! (Can bacon do that?)

Serves 4

¼ cup mayonnaise
1 small clove garlic, grated
zest and juice of ½ organic lemon
1½ teaspoons prepared harissa paste
salt and freshly ground pepper, to taste
2 small seedless cucumbers
2 tablespoons white wine vinegar
2 tablespoons water
½ teaspoon sugar
4 artisan English muffins (or brioche buns in a pinch)
1 package jalapeño-cheese Kvaroy salmon hot dogs
unsalted butter
4 organic eggs
4 ounces sharp cheddar cheese, grated
2 cups spiky wild arugula
1 cup cilantro leaves

First, make the harissa aioli. Stir together the mayonnaise, garlic, zest, juice and harissa and season with salt and pepper to taste.

Next, prepare the quick-pickles. Using a mandoline or very sharp knife, slice the cucumbers into thin rounds and toss with ½ teaspoon salt, the vinegar, water and sugar. Season with pepper and taste for salt, adding more if needed. Set aside to “quick-cure” while you prepare the rest of the ingredients.

Toast the English muffins (or brioche buns) and set aside. Using a sharp knife, sliver each jalapeño-cheese dog into long angled strips, about 6 per dog. Heat 1 tablespoon unsalted butter in a large nonstick skillet and sear the hot dog strips until crispy, then flip and repeat on the other side. Remove from the pan and set aside to keep warm.

Wipe out the skillet and add 2 tablespoons butter, then crack in 4 eggs. Season each egg with salt and pepper and cook over low heat until whites are set on the bottom; cover and cook until whites are no longer runny, then divide the grated cheese between the eggs and cover once more to melt.

To assemble, spread each English muffin piece with harissa aioli, then build the sandwich using all the ingredients in this order: muffin bottom, fried egg, salmon hot dog slices, a pile of drained quick pickles, arugula, cilantro leaves, muffin top. 

Enjoy with plenty of napkins, some home fries and berries.

Learn more about Kvaroy’s salmon dogs here >>

This recipe appeared as an online exclusive in May 2023.