I kind of love breakfast. It’s a great start to the day and almost anything can be breakfast! This morning was no different.
I had leftover sashimi salmon shiso salad from the other night that need to get used up or it would go bad, and that would be a waste. Scrambled eggs are the easiest and pretty healthy of all the recipes for a weekday breakfast. And it’s sorta my fall back..lol.. A few eggs, leftover salmon, buttered toast, and breakfast is ready!
2oz salmon, more or less depending on what’s in the fridge.
4 eggs, more or less depending on how many people you are feeding
Splash of Milk or cream
1 tbsp butter
Step 1) Melt butter in a pan over medium heat. While butter is melting crack eggs into bowl, add splash of milk, and whisk with a fork.
Step 2) Add salmon to pan and stir to keep it from sticking. Once mostly heated through add the eggs and mix to scramble together.
Step 3) Plate with your favorite toast or biscuit. Add a cup of hot coffee or heck splurge with a glass of champagne and enjoy!