Smoked Salmon Brunch

Steps

How to make it

Prep 8 min · Cook 5 min

1. Rest smoked salmon from the fridge 5 minutes; slice tomato; beat eggs with a pinch of salt and pepper.
2. Skillet on low with olive oil; pour in eggs and push gently into soft curds; remove at about 70% set.
3. Layer eggs on a plate, top with smoked salmon, tomato, and bread if using.
4. Finish with lemon juice and pepper; yogurt or sourdough on the side optional.

Tips & storage

Make it easier

• Smoked salmon is salty—use half the salt in the eggs.
• No bread? Rice or sweet potato works just as well.

Eat the same day; use opened salmon promptly.

Substitutions