Smoked Salmon & Avocado Breakfast Plate
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A vibrant breakfast plate featuring creamy scrambled eggs with smoked salmon and avocado, finished with fresh herbs and lemon.
Ingredients
- 5 large pastured eggs
- 29.6 ml full-fat coconut cream from a chilled can, just the thick part
- 4.93 ml extra-virgin olive oil
- 90 g wild smoked salmon sliced, cold-smoked style
- 1 large ripe avocado halved, stoned, and sliced
- 14.8 ml fresh lemon juice
- 29.6 ml fresh dill roughly chopped, plus extra to garnish
- 29.6 ml fresh chives finely sliced
- 1 small red onion very finely diced
- 4.93 ml fine sea salt
- 4.93 ml freshly cracked black pepper
- 4.93 ml smoked paprika (optional)
- 14.8 ml capers rinsed (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.7 mg
- Iron: 1.7 mg
- Magnesium: 31.2 mg
- Phosphorus: 195 mg
- Potassium: 417 mg
- Zinc: 1.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 5 large pastured eggs
- 4.93 ml extra-virgin olive oil
- 14.8 ml fresh lemon juice
- 4.93 ml fine sea salt
- 4.93 ml freshly cracked black pepper
- 4.93 ml smoked paprika
Prepare
- 29.6 ml full-fat coconut cream, from a chilled can, just the thick part
- 90 g wild smoked salmon, sliced, cold-smoked style
- 1 large ripe avocado, halved, stoned, and sliced
- 29.6 ml fresh dill, roughly chopped, plus extra to garnish
- 29.6 ml fresh chives, finely sliced
- 1 small red onion, very finely diced
- Rinse 14.8 ml capers
Let's Cook
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Step 1.
Crack all five eggs into a medium bowl. Add the coconut cream, a small pinch of sea salt, and the black pepper. Whisk firmly for about 30 seconds until the mixture looks uniform and slightly frothy. Set aside. Whisk the coconut cream fully into the eggs before cooking to get a creamy, cohesive scramble without any dairy. Slice the avocado and lay it on your serving plates. Squeeze a little lemon juice over the slices straight away to keep them looking fresh and vibrant. Place a non-stick skillet over low to medium-low heat. Add the olive oil and let it warm for about 30 seconds. Add the finely diced red onion and cook gently for 2 to 3 minutes, stirring occasionally, until it softens and just starts to turn translucent. Keep the heat low here. You want the onion to soften and sweeten, not brown or crisp. Pour the egg mixture into the pan. Leave it untouched for about 15 seconds, then begin stirring slowly with a heat-resistant rubber spatula, pushing the eggs from the outer edges of the pan toward the center. Continue this slow, gentle folding motion. Resist the urge to turn up the heat. Low and slow produces soft, custardy curds. High heat gives you rubbery, dry eggs. When the eggs are about 80 percent set but still look slightly glossy and underdone, remove the pan from the heat entirely. The residual heat will finish cooking them. Stir in the fresh dill, chives, and one tablespoon of lemon juice. Pulling the pan off the heat before the eggs look fully done is the single most important step. They will continue cooking for another 30 to 45 seconds in the hot pan. Gently fold the smoked salmon slices into the scramble, using the spatula to tuck them into the eggs. The eggs' warmth will heat the salmon through without cooking it further. If you prefer it more evenly distributed, tear or roughly chop the salmon into bite-sized pieces before folding it in. Spoon the scramble onto the prepared plates alongside the sliced avocado. Scatter the capers over the top if using, add a pinch of smoked paprika for color, and finish with extra fresh dill and chives. Serve immediately.