Lox is just fancy name for salmon which has been smoked and cured in brine. Its a stretch but I figure that a can of smoked salmon should be close enough to the mark for someone not in the mood to duck out to the shops for some fancy stuff. Smoked salmon, capers, cream cheese and dill was all the range in cafes a few years ago because of the salty nomminess and how well dill goes with salmon. Since I'm in a phase of finding fun spins for scrambled eggs, I was curious to find out whether I could use some of these flavours with egg - and it turns out that it is a beautiful thing. The following is a breakfast recipe which is high in omega 3, good fats and protein. Yummo.
- 5 eggs
- 1 95g can of smoked salmon
- 1/4 red onion, diced
- 2 tsp baby capers
- 1 tsp dill
- Pinch of cayenne pepper (if you like spice)
- 1/2 avocado, sliced
The main spin that comes to my mind is to make an omlette rather than scrambling the mixture. If you use this option, you could chop your avocado into thin slices and add it to one half of the egg mixture once it is cooked on the bottom, sprinkle on some cayenne pepper, and flip the other half over the top to make a pocket around the avocado and fry until cooked through. I may do that next weekend in fact. Or you could just cook it on low heat in the frypan until cooked through to the top for a flat omlette. Given that cream cheese goes well with smoked salmon and capers, you could always add a dollop on top or on the side with the cayenne pepper sprinkled on it rather than on the eggs, or you could stir a dollop of low fat cream cheese through the egg mixture for a healthy way of adding cheese. So many possibilities...
- Whisk the eggs, salmon, capers, red onion and dill in a bowl.
- Cook in a medium frypan
- Scramble once it starts cooking.
- Serve topped with avocado, a dash of extra dill and, if you like, a small sprinkle of cayenne pepper for spice.