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Salmon and Eggs Breakfast

Brad Lemley

May 27, 2023

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The perfect way to begin a productive day! Nutritious, satisfying, and easy to make.

Salmon and Eggs Breakfast
Salmon and Eggs Breakfast
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PREP TIME: 20 minutes
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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
  • 12 cup diced vegetable such as zucchini to tomato
  • 2 eggs
  • salt to taste

Instructions
    1
  • 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.

  • 2
  • 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.

  • 3
  • 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.

  • 4
  • Drop in a couple of eggs. Pasture-raised, if possible.

  • 5
  • Break up the now nearly cooked salmon with the end of the spatula, then scramble together with the eggs. Salt to taste.

  • 6
  • The finished dish. I often enjoy a bit of hot sauce on top.

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