A perfectly balanced combination of protein-rich eggs, buttery salmon, and fresh vegetables that will keep you satisfied until lunch. This modern American breakfast allows you to control the quality of every ingredient, save money, and customize it to your taste.
Ingredients
- 4 ounces smoked salmon, torn into bite-sized pieces
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes
- 2 tablespoons crumbled feta cheese
- 1 cup fresh arugula
- 2 tablespoons butter or olive oil
- Salt and black pepper to taste
- For the Pickled Red Onions: 1/2 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup warm water
Instructions
- Quick Pickle the Red Onions: In a small bowl, combine the warm water, vinegar, sugar, and salt. Stir until the sugar dissolves completely. Add the thinly sliced red onions and let them sit while preparing the rest of the ingredients.
- Roast the Cherry Tomatoes: Heat a small skillet over medium-high heat with a drizzle of olive oil. Add cherry tomatoes and let them sit without moving for about 3 minutes until they blister and skins wrinkle. Shake the pan and cook for another 2 minutes until they burst slightly. Season with salt and black pepper, then transfer to a plate.
- Make Perfect Soft Scrambled Eggs: Crack eggs into a bowl and whisk gently until just combined. In the same skillet (wiped clean), melt butter over low heat. Pour in eggs and let sit for 30 seconds. Using a silicone spatula, gently push eggs from the edge toward the center to create soft curds. Continue slowly for about 4 minutes, removing from heat occasionally. Remove from heat when eggs still look slightly wet.
- Assemble Your Bowl: In a wide, shallow bowl, place a handful of fresh arugula as a base. Add creamy scrambled eggs to one section. Fan out avocado slices beside them. Arrange smoked salmon pieces. Scatter blistered tomatoes around the bowl. Drain pickled onions and add a generous amount. Sprinkle crumbled feta cheese over everything and finish with several grinds of black pepper.
Notes
Prep time: 15 minutes. Cooking time: 10 minutes. Total time: 25 minutes. The pickled onions can be made ahead and stored in the fridge for up to two weeks. Nutritional Information Per serving (serves 2): Calories: 485, Protein: 28g, Carbohydrates: 18g, Fat: 34g, Fiber: 7g, Vitamin C: 35% DV, Iron: 18% DV. Tips: Do not overcook eggs (use low heat), ensure avocado is ripe, do not skip pickled onions for balance, do not salt eggs before cooking, and do not crowd the pan with tomatoes. Storage: Store components separately; assembled bowl is best enjoyed fresh.
