Eggs & Smoked Salmon Power Plate
This Eggs & Smoked Salmon Power Plate brings together luxurious flavor and clean simplicity.Smoked salmon and perfectly cooked eggs create a rich, satisfying balance of textures, complemented by fresh greens or seasonal vegetables for color and contrast.Elegant enough for a leisurely weekend brunch yet substantial for a focused morning, it’s a dish that feels wholesome, energizing, and refined.
Ingredients
- 3 oz smoked salmon
- 1 tablespoon unsalted butter or olive oil
- 1/2 avocado, sliced optional
- 1 teaspoon capers optional, for a burst of flavor
- 1 tablespoon chopped fresh dill or chives, for a fresh herbal touch
- 1/2 teaspoon lemon juice optional, to brighten the flavors
- Sea salt and black pepper to taste
- 2 large eggs
Instructions
- Scrambled Eggs Option:
- Heat butter or olive oil in a non-stick pan over low-medium heat.
- Whisk the eggs in a bowl with a pinch of salt and pepper.
- Pour into the pan and cook gently, stirring continuously until soft and creamy. Remove from heat immediately.
- Poached Eggs Option:
- Bring a pot of water to a gentle simmer and add a splash of vinegar.
- Crack each egg into a small bowl and gently slide it into the water.
- Poach for 3–4 minutes, then remove with a slotted spoon.
- Assemble the Plate:
- Arrange the smoked salmon on a plate.
- Add the eggs on top or beside the salmon.
- Garnish with fresh dill, capers, and a squeeze of lemon juice.
- Serve with sliced avocado on the side for extra creaminess.
Notes
Optional Serving Suggestions:
Serve with a slice of gluten-free sourdough or a side of roasted sweet potatoes.
Add a spoonful of cottage cheese or Greek yogurt on the side.
Serve with a light salad of arugula, olive oil, and lemon juice.
