Recipes

Protein-pack your breakfast by folding our delicious smoked salmon into your morning’s soft scrambled eggs. Fortify the dish even further with a nutrient-packed toasted almond pesto. This recipe yields a generous amount of pesto, allowing you to have it on hand as a quick flavor boost to dishes throughout your week.

For the scramble

1 tablespoon butter

2 large eggs, preferably pasture raised

Fine sea salt to season

1 can Ekone Smoked Salmon, flaked

1 heaping tablespoon toasted almond pesto

For the toasted almond pesto

⅔ cup toasted almonds

½ cup olive oil

2 cloves garlic, grated on a Microplane or finely minced

⅓ cup parsley, tightly packed

⅓ cup basil, tightly packed

⅔ cup grated parmesan

Zest of one lemon

Sea salt and freshly cracked black pepper to taste

To make the pesto, add the toasted almonds to a food processor and blend on high until they are coarsely broken down and crumbly to the touch. Add the olive oil, garlic, herbs, parmesan and lemon and blend on high speed until everything has come together into a thick, olive-green hued pesto. Taste, then season with salt and pepper until the flavors feel harmonious.

To scramble the eggs, crack the eggs into a small mixing bowl. Add a pinch of salt and assertively whisk until no more wisps of egg white are visible. Heat a small non-stick frying pan over medium-low heat. When the pan is warm, add the butter and swirl the pan to evenly distribute it as it melts. When the butter is bubbling and fully melted, add the whisked eggs to the pan. Using a non-stick spatula, gently move the eggs from the perimeter of the pan towards the center. Continue this motion - disturbing the eggs before they get the chance to set around the edges - until all of the eggs have set into large, silky curds. Take the eggs off the heat when they look a smidge undercooked, then fold in the salmon. The residual heat will continue cooking the eggs.

Finish with a grind of pepper, and top with a generous spoonful of pesto.