Smoked Salmon Based Breakfast Bowl

This brunch bowl was inspired by a girl I follow who lives in California. She was at a restaurant one day for brunch and she posted a breakfast bowl just like this one, so I just HAD to remake it. It was so easy to put together, yet so fancy at the same time!

The smoked salmon, fingerling potatoes, capers, the Greek olives, the arugula, the heirloom tomatoes, all bring such amazing flavor to this bowl.

Not only is there so much flavor, but all of the proteins, carbs, and fats you need from a breakfast. The olives and smoke salmon bring a great source of omega 3 fats! So, one weekend morning where you're feeling extra, make this delicious, flavorful, and nutritious bowl for yourself and maybe an extra for a friend.

Yields: 1

Portion: 1 bowl

Prep time: 10 minutes

Total time: 12-15 minutes

This recipe is dairy free, gluten free, and pescatarian.

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Ingredients:

1 package of smoked salmon (I got the Sockeye Smoked Salmon from Trader Joe's)

1-2 pasture raised eggs

Fingerling potatoes

Greek olive medley

½ avocado

1 heirloom tomato or beefsteak tomato

Handful of arugula

1 TSP capers

½ TSP hemp seeds

Salt, freshly ground black pepper, garlic powder

Extra virgin olive oil

½ lemon

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Instructions:

1. This recipe is going to be very simple, it's just about putting ingredients in one bowl.

2. First, grab a bowl you love and add a handful of arugula. Squeeze some lemon juice and salt a bit.

3. Now, grab a frying pan and a baking pan. Have your oven preheating at 400. In the baking pan, add in 6-8 potatoes, and drizzle on olive oil. Season with salt, black pepper, and garlic powder to your liking. Bake until they are soft on the inside.

4. With the frying pan now, drizzle in olive oil and crack in 1-2 eggs. Add salt and black pepper and cover the frying pan with a lid. Cook to your liking, I had them cooked well-done, you don't have to!

5. As you're waiting for the potatoes to finish baking, let's put the bowl all together. Add in 3-4 pieces of the smoked salmon and some capers on top. Add ½ sliced avocado. Add in 5-6 olives. Add 2 thin slices of your heirloom tomato. Add the egg(s) in. Now finally add in the potatoes. Add ½ TSP of hemp seeds. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD