Here’s a delicious breakfast dish for all you folks who:

  1. Want to eat more green, leafy vegetables,
  2. Want to eat oily fish more often,
  3. Want to eat more protein at breakfast
  4. Don’t have much time to fix food in the morning
  5. 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

Keyword: 15 Minutes Max., Breakfasts, Dairy-Free (or can be), Fish & Seafood, Gluten-Free (or can be), Keto (or can be), Low-Carb, Vegetarian (or can be)
Total Time: 10 minutes
Servings: 1
Calories: 458kcal
A tasty, satiating start to the day
Print Recipe

Ingredients

  • 1 slice of bread whichever type works best for you: sourdough, keto (my favorite brand is Carbonaut), or gluten-free (Rudi's GF Super-Seeded Bread supplies only 13 g net carb; this is the bread pictured here and used in the nutrition calculation below
  • ½ medium ripe avocado thinly sliced lengthwise
  • 2 oz smoked salmon around 1½ to 2 slices
  • 1 tbsp olive oil extra virgin
  • 1 clove fresh garlic minced
  • 1 cup (tight packed) arugula coarsely chopped
  • 2 tbsp milk or unflavored, unsweetened plant milk
  • a pinch of salt
  • a scattering of "Everything Bagel" easoning 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).
  • Warm a small skillet over medium heat and add ½ tbsp of olive oil. Add the minced garlic and saute for 20 seconds.
  • Add the arugula with a pinch of salt and cook, stirring, for about a minute (it should have wilted and be a deep, bright green color). With a spatula, transfer the arugula to a small plate or bowl and cover to keep warm (I use an inverted plate).
  • Reduce the heat to medium heat. Add the second ½ tbsp of olive oil to the skillet, pour in the whisked eggs (or egg whites, whichever is used), 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. Top the salmon with the scrambled eggs. And, finally, scatter the lot with bagel seasoning or furikake. Enjoy!

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 33g | Protein: 20g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 630mg | Potassium: 1371mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5809IU | Vitamin C: 43mg | Calcium: 455mg | Iron: 5mg