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Skillet Eggs with Smoked Salmon and Spinach
Inspired by Good Fish by Becky Selengut
2 packages hot-smoked sockeye salmon, thawed and broken into flakes
4 tablespoons organic extra virgin olive oil or macadamia nut oil
Handful cherry tomatoes
4 cups spinach
Salt and pepper, to taste
2 cups half and half or cream
Preheat the broiler over high heat.
- Heat 4 small oven-proof skillets or 2 larger oven-proof ones over medium-high heat.
- Divide the olive oil between the pans. After a few seconds, divide the spinach and tomatoes between the pans. Sauté and season with salt and pepper.
- Divide the smoked salmon between the pans. Carve out some space in the middle for the eggs. Crack the eggs in the middle of the vegetables and salmon. Season the eggs with salt and pepper.
- Pour the half and half or cream around the edges of the pan. Put the pans on the middle rack and broil until the eggs are done to your liking, about 2 minutes for runny yolks and 3-4 minutes for well-done yolks.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.