Smoked Salmon, mushroom & flaxseed eggs with chilli acovado mash, sundried tomato, brocolli & kale tapenade & fresh cherry tomatoes with beetroot
I love lazy relaxing mornings when you have time for a leisurely breakfast, & time to savour every mouthful & catch up over a mug of tea or coffee. This breakfast is very quick & easy to prepare (especially if you have already made the sun-dried tomato, brocolli & kale tapenade-recipe supplied on a separate blog) but feels like a special treat. Much healthier for you than a conventional fry-up & so much tastier too.
Being high in protein & low in carbs, it is a great for those on a paelo diet. It also makes a tasty lunch. I love the contrast in textures & flavours.
Preparation: approx 10-13 mins
Cooking time: (for eggs), approx. 6 -7 mins
For the avocado chilli mash
Scoop out the flesh from a ripe avocado into a small bowl. Add some chilli flakes, lemon juice, a small crushed clove of garlic & mash roughly with a fork. If you like a creamier texture, add a tablespoon of creme fraiche.
Toast the bread (I like rye bread or wholemeal). Spread with butter or coconut oil.
Heat a little coconut oil in a frying pan. Add mushrooms & gently fry for 2 mins before adding in the eggs & smoked salmon (I use ready cooked honey smoked salmon chunks) a pinch of salt & pepper. Stir occasionally.
As the eggs firm up, add a tablespoon of ground flaxseeds, stir and transfer onto the plate. Sprinkle some extra ground flaxseed on top.
Add chopped beetroot & cherry tomatoes. Enjoy!
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