I've been trying to get back into a regular blogging routine and, since most of my views come from Facebook, I decided to ask the fine folks who consider themselves my internet friends what they thought I should write about. That... did not go as well as I thought it would. Suggestions ranged from salacious stories of immoral activities (which, honestly Jessica, those are private for just you and me) to the complete history of cheese (which I don't feel like looking up right now). General consensus though seemed to fall on "breakfast". So without further ado, here is what I had for breakfast this morning... Well, at least it's got me writing again. I also wish I had taken a picture. Coffee with almond milk - my sister got me hooked on this wonderful almond/coconut blend which I've only been able to find at Safeway here in Vancouver. Since Safeway is a bit of a hike from where I am, I settled on this Almond Breeze thing, which was on sale at the Independent Grocer and is nowhere near as good.
Leftovers from yesterday's breakfast - Salmon and egg scramble
Last week, I bought salmon steaks for dinner, but didn't have time to cook it. Since I didn't want the fish to go to waste, I decided to make my own fancy brunch dish. If you want to make your own, you'll need:
1 tbs of coconut oil
2 mushrooms, sliced
1 clove of garlic, minced
1 shallot, minced
1 lb of salmon, boneless/skinless, cubed
3-4 eggs, scrambled in a bowl
about half a cup of sour cream
lemon juice and zest from half a lemon
fresh ground black pepper
cayenne pepper to taste
Heat up the coconut oil in a frying pan on medium heat. Add the mushrooms, garlic and 3/4 of the shallot for about 1 minute. Add the salmon cook for about 3 minutes. While there is still some bright pink inside the salmon, add the egg mixture (I usually add some black pepper and/or hot sauce to my eggs before putting it in the pan). Scramble everything regularly.
While that's cooking, put the sour cream, rest of the shallot, lemon juice & zest, chopped up dill, black & cayenne pepper to taste in a bowl. Mix it all up. When the eggs are done, pour the sauce into the pan. Stir it up for about a minute or two.
Add any leftover dill as a garnish. Serve it up with a nice garden salad and some mimosas if you're feeling super fancy.