Smoked Salmon & Garlicky Kale Scramble on Sourdough
A rapid, high-performance breakfast combining creamy scrambled eggs, vitamin-rich kale, omega-3 packed salmon, and slow-release energy from sourdough.
Ingredients
Protein
- 6 Eggs — large, free-range
- 250g Smoked Salmon — good quality, sliced
Fresh
- 200g Kale — washed, tough stems removed, roughly chopped
- 2 Garlic — cloves, thinly sliced
- 1 Lemon — for juice and zest
- 10g Fresh Dill — roughly chopped
Pantry
- 4 Sourdough Bread — thick slices, from a whole loaf
- 50g Full-Fat Crème Fraîche
- 15ml Olive Oil — extra virgin
- 15g Unsalted Butter
- 2g Sea Salt Flakes — to taste
- 2g Black Pepper — freshly cracked
Method
Crack the 6 eggs into a bowl, add the crème fraîche, a pinch of salt and pepper, and whisk lightly until just combined. Do not over-whisk.
Have your chopped kale, sliced garlic, and sourdough ready. Place the salmon slices on a plate.
Place a large non-stick pan on medium heat. Add the olive oil. Once shimmering, add the sliced garlic and cook for 30 seconds until fragrant, then add the kale. Sauté for 2-3 minutes until wilted and vibrant green. Season with salt and pepper, then remove from the pan and set aside.
While the kale cooks, toast the sourdough slices until golden and crisp.
Wipe the pan clean, reduce heat to low, and add the butter. Once melted, pour in the egg mixture. Cook slowly, stirring gently with a spatula every 20-30 seconds, for 3-4 minutes until soft, creamy curds form. Take them off the heat just before they look done, as they'll continue to cook.
Place two slices of toasted sourdough on each plate. Top with a generous layer of the garlicky kale.
Spoon the soft scrambled eggs over the kale. Drape the smoked salmon slices over the eggs.
Finish with a sprinkle of fresh dill, a generous squeeze of lemon juice, a little lemon zest, and a final crack of black pepper. Serve immediately.