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This is a delicious twist on the classic lox, eggs, and onions. My version has fresh greens and herbs, and ricotta cheese stirred into the eggs to make them extra fluffy. Make this with whatever greens or fresh herbs that you have on hand, and scale the recipe up or down as needed.
2 tablespoons clarified butter, butter, or organic macadamia nut oil, divided 1 cup small dice onions 2 cups chopped finely chopped fresh greens (arugula, Swiss chard, watercress, or bok choy) 4 eggs 1/4 cup ricotta or crème fraiche Salt and freshly ground black pepper 2 ounces wild Alaskan sockeye nova lox, finely chopped 2 teaspoons chopped fresh dill
Warm 1 of the tablespoons of ghee, butter, or oil in a small skillet. Add the onions and sauté over medium-high heat until the onions are browned, about 2 minutes. Stir in the greens and cook for about 1 minute, until wilted.
In a small bowl, whisk together the eggs and ricotta cheese, and a sprinkling salt and freshly ground black pepper.
Warm the remaining ghee in a medium non-stick skillet over medium-high heat. Add the eggs and let them set for about a minute. With a heat-proof spatula, gently start to stir the eggs, forming large curds.
In about a minute, when the eggs are softly scrambled, stir in the lox, onions and greens and chopped dill.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.