Here’s a delicious breakfast dish for all you folks who:
- Want to eat more green, leafy vegetables,
- Want to eat oily fish more often,
- Want to eat more protein at breakfast
- Don’t have much time to fix food in the morning
- Want a change from bagels, cereal, or oatmeal
Instead of scrambling the eggs, you can poach or fry them; those are my preferred ways of preparing breakfast eggs, but they take a tad more time and effort.
Veggie-Scrambled Egg & Salmon Breakfast Toast
Servings:
Calories: 454kcal
A tasty, satiating start to the day
Print Recipe
Ingredients
- 1 slice of bread whichever type works best for you: sourdough, keto (e.g., Carbonaut), or gluten-free (Rudi's GF Super-Seeded Bread; this is the bread and used in the nutrition calculation below)
- ¼ medium ripe avocado stone removed & peeled
- 1 tsp olive oil
- 1 clove fresh garlic thinly sliced
- 1 cup (tight packed) arugula coarsely chopped (other greens work great too, like baby kale or spinach; non-green veggies that work well here include sliced mushrooms or bell peppers)
- 2 large eggs lightly beaten with a fork
- 2 tbsp milk or unflavored, unsweetened plant milk
- 1 oz smoked salmon around 1 to 1½ slices
- a pinch of salt
- a scattering of "Everything Bagel" seasoning or furikake (a Japanese seaweed-sesame seasoning; I use Trader Joe's) or freshly ground black pepper
Instructions
- Toast the bread. Once toasted, place it in a toast rack or on a cookie rack (it gets crisper that way than if you lay it on a surface).
- Cut the avocado in half, remove the stone, then cut one half in half again (to obtain two quarters). Peel one of the quarters and cut it into thin slices; tightly wrap up the rest of the avocado and return to the fridge.
- Warm a small skillet over medium heat and add the olive oil. Add the sliced garlic and saute for 20 seconds.
- Add the arugula to the skillet along with a pinch of salt and cook, stirring, for about a minute (it should wilt and have a bright green color).
- While the arugula is cooking, beat the eggs in a small bowl, adding 2 tbsp of milk.
- Pour the whisked eggs over the wilted arugula and scramble gently until barely set -- about 30 seconds. Set aside (cover the skillet to keep the eggs warm).
- Moving briskly so your meal components don't get cold, assemble your meal: Place the toast on a chopping board, lay the avocado slices on top and spread them out evenly with a butter knife. Top the avocado with the smoked salmon, then top the salmon with the veggie-scrambled eggs.
- Scatter the lot with bagel seasoning or furikake and enjoy!
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 32g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 382mg | Sodium: 549mg | Potassium: 1381mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6301IU | Vitamin C: 41mg | Calcium: 506mg | Iron: 6mg
A delicious breakfast or light dinner. We have it frequently!