Salmon and Eggs Breakfast
The perfect way to begin a productive day! Nutritious, satisfying, and easy to make.
Ingredients:
- 2 tablespoons coconut or olive oil
- 1 6 oz. fillet frozen wild sockeye salmon
- ½ cup diced vegetable such as zucchini to tomato
- 2 eggs
- salt to taste
Instructions:
- Spread two tablespoons of fat in a small saucepan. I prefer coconut oil. A highly saturated fat, it does not oxidize and polymerize, and I believe it is a healthful choice.
- Add the fish. If I am in a hurry, I simply use a 6 oz. can of drained sockeye salmon. But roughly 95 percent of the time, I use a 6 oz. still-frozen fillet of skin-on sockeye, shown here. My garden is now cranking fresh zucchini, so this morning I added a half-cup of diced zuke as well. I've also been known to add halved cherry tomatoes or broccoli florets.
- Cook this on medium-low for 8 minutes. This both thaws and half-cooks the salmon. Then flip the fillet and stir the vegetables, and continue to cook on medium-low for another 5 minutes.
- Drop in a couple of eggs. Pasture-raised, if possible.
- Break up the now nearly cooked salmon with the end of the spatula, then scramble together with the eggs. Salt to taste.
- The finished dish. I often enjoy a bit of hot sauce on top.
