Categories: Eats, Life Style

Scrambled Eggs with Smoked Salmon

Hey, What’s Cookin’?

A hearty breakfast of protein and greens is a slammin’ way to start the day! But given that so many of us grew up on toast and cereal, concocting such a breakfast doesn’t always come naturally or easy. So here’s a new idea: Scrambled Eggs with Smoked Salmon!

Now before you protest that smoked salmon is too pricey for breakfast, you should know that this recipe calls for only 6 ounces–less than half a pound! Smoked salmon really delivers on the flavor, so less is needed. One could consider the smoked salmon a very flavorful garnish that transforms the lowly scrambled egg into a gourmet meal. So treat yo’self!

A side of baby spinach, wilted in just a pat of butter and garlic, and then hit with a touch of acid (vinegar or lemon juice–your choice!) is the perfect side dish. You’ll get a nutrient-packed breakfast and you won’t even miss the bagel, I promise!

Scrambled Eggs with Smoked Salmon

Adapted from a recipe on Genius Kitchen
Serves: 4


Ingredients:

  • 12 – 16 oz. (the more the better–it cooks down to practically nothing) baby spinach, triple-washed organic
  • 2 tsp pastured butter
  • 1 garlic clove, whole
  • 1 tsp white wine vinegar or fresh lemon juice
  • 1 tbs olive oil
  • 1/2 large onion, finely chopped
  • 1/2 red bell pepper, cut into 1/2″ dice
  • 8 eggs
  • 6 oz. wild-caught smoked salmon (Nova lox or cold smoked salmon)
  • salt and pepper, to taste
  • hot sauce, to taste

Directions:

  1. Set a large nonstick saute pan over medium heat. Add 2 tsp butter and the garlic clove. Saute the clove for one minute. Add the bag of baby spinach. Saute and toss until the spinach wilts and all water/juices evaporate. Add the vinegar or fresh lemon juice; stir one last time. Remove pan from heat and scrape spinach into a bowl. Set aside and keep warm.
  2. Wipe the nonstick pan clean. Set the pan back over medium heat and add the olive oil. Saute the onion and peppers in the oil until the onion is transparent and peppers are have given up their juices.
  3. Add the lox pieces and cook an additional 3-5 minutes until the lox is opaque.
  4. Meanwhile crack the 8 eggs into a large bowl and use a whisk or stick mixer to mix them thoroughly.
  5. Pour the eggs into the pan, wait for the eggs to begin cooking, and gently push them around to scramble. Keep moving the eggs around until they are done to your preference..
  6. To plate: evenly portion out the eggs among 4 plates. Divide the spinach the same way. Pass the salt, pepper, and hot sauce so everyone can season the eggs to their liking.

#happyeating
#toyourhealth

JC

Photograph via GK

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