Salmon Scramble Food Friday

Food Friday / Good and good for you!

I like breakfast. I like eggs. We just got chickens. I figure if we grow greens like kale and chard and spinach, some herbs, and have chickens that lay eggs, I can be happy for most of the day. We may try growing shitake mushrooms, which would make my egg ideas even better.

Hash browns with over-easy eggs are my usual diner order if we are out for breakfast. I like ketchup with my hash browns. And I like potatoes that have not been frozen…fresh, just cut up or shredded, then sautéed in a bit of oil until soft, seasoned with salt and pepper. At home, I might use some truffle oil on the potatoes when they are about done.

But Brunch or breakfast can be more fun that just potatoes and eggs. Here is creation I made recently, partly out of necessity. But, I will repeat it. Sorry to say, I did not take a photo. It smelled so good, I just ate…then realized I should have recorded it for prosperity….or at least to remember it.

I was out at our River Home on the coldest day of the winter (-15 degrees F) and perused the available food. We are still finishing this home, so the supplies and cooking utensils are limited. I wasn’t going to go out into the cold to travel the 20 minutes to a grocery store so I was motivated to use what was at hand. I was hungry, though and I wanted to enjoy my late breakfast in front of the fire.

Supplies on hand:

fresh, organic baby bella mushroom
fresh organic spinach
minced garlic
olive oil
organic eggs
canned salmon

Salmon Scramble

I heated up the oil, added a spoonful of garlic and about 1/4 cup of sliced mushroomsand stirred thing around until the mushrooms were browning a bit and softening. I threw in some spinach (I cut it up a bit so it wouldn’t have clumps of long spinach) and stirred it around more until it began to wilt. Next, I added about a third of the can of salmon, breaking it up into pieces, leaving the liquid in the can as much as possible.

After it was all hot, I broke two eggs into the mixture and stirred it all around…making the eggs mix in and hold it all together.

I like my eggs good and done when they are scrambled, but it didn’t take long.

I had an avocado and some organic cherry tomatoes that made my plate full. It looked restaurant worthy!

I was surprised at how tasty my “Salmon Scramble” was! Simple, fast, and good! And good for you!