Description

Organic eggs topped with wild smoked salmon, capers, and chunky salsa!

Ingredients

Scale

Salsa

1/3 cup diced/shredded wild smoked salmon (cooked)
1–2 tsp capers (optional)
1/2 cup chopped flat leaf parsley
1/2 fresh lemon
8–10 cherry tomatoes, diced small
1/3 cup red onion, 1 inch length pieces
Salt and pepper
Chili flakes (optional;

Other

4 organic eggs (pasture raised are best)
2 x toast, I use GF but feel free to use ciabatta

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Instructions

Start by getting all of your ingredients out, and wash the parsley, tomatoes.
Chop all ingredients for the salsa and add to a mixing bowl, seasoning with salt and pepper, and a squeeze of fresh lemon. Mix well and set aside. Put your toast in at this point.
Set a medium size non-stick pan onto the stove with a low heat, and spray with coconut oil (or any other non stick cooking spray).
Once warm, crack in your eggs and cover with a lid.. this helps to cook the top and the bottom for sunny-side up!
After 2-3 mins your eggs will be soft, remove from the heat.
On a plate, add your toast, top with the eggs (two eggs per toast) and finally spoon on the fresh salsa. Enjoy!

Notes

For this recipe, I went with fried eggs, but if you prefer poached, it’ll work the same way. There are lots of smoked salmon options out there, so try to choose a wild ‘smoked salmon’ option if possible.. but I know sometimes it’s just down to availability at your grocery store, and who has the time to drive around looking for it! If you don’t like capers, feel free to leave these out, I just love the combination of salmon, capers, and lemon! Yum!

Cook Time: 20
Category: Breakfast
Method: Stovetop