BREAKFAST | BRUNCH
SMOKED SALMON, SCRAMBLED EGG, SPINACH AND SWEET POTATO
There is something very indulgent about eating smoked salmon for breakfast. Our nutritious stack is well-balanced and creates a delicate cooked breakfast or brunch. A great source of omega-3, iron and vitamin A. Add even more nutrients and colour to your breakfast serve with some roasted tomatoes and mushrooms – that makes five different vegetables eaten before lunchtime!
Top Tip: Make a batch of sweet potato cakes to add to meals throughout the week.
GLUTEN-FREE | LOW-LACTOSE | NUT-FREE | PALEO
Special S Stack
Servings: 1
Equipment
- Oven
- Hob
Ingredients
Sweet Potato Cakes
- 150 g Sweet Potatoes 2 medium sized
- 1 Red Onion
- ½-1 tsp Cumin
- pinch Salt
- pinch Pepper
Scrambled Eggs
- 2 Eggs
- 1 tbsp Butter
- ½ tbsp Extra Virgin Olive Oil
Stack
- 2 handfuls Spinach
- 2 slices Smoked Salmon
Instructions
Sweet Potato Patties
- Bake sweet potatoes at 160°C for 40-60 minutes.
- Finely slice the red onion and fry in olive oil until soft.
- Scoop out the flesh from the sweet potatoes (leaving the skins).
- Combine the cooked sweet potato, red onion, cumin, salt and pepper. Form 2 patties.
- Bake in the oven at 160°C for 20-30 minutes, turning half way.
Scrambled Egg
- Crack eggs into a jug and whisk to combine.
- Melt the olive oil and a generous about of butter on a low heat.
- Add egg mixture and slowly cook on a low heat until desired consistency.
Wilted Spinach
- Steam or saute spinach until cooked.
Combine
- Use the patty as a base, top with spinach, scrambled egg and smoked salmon.
SMOKED SALMON | SCRAMBLED EGG | SPINACH | SWEET POTATO | RED ONION
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