Ok, this is not the kind of recipe I usually post. It is just an idea for a healthy breakfast, brunch or light lunch/dinner (in Spain it would be a light lunch and a regular dinner; in other countries it would be a regular lunch and a light dinner… as I mentioned in other posts, dinner in Spain is lighter than lunch). In fact, it is what I just prepared for breakfast today and I thought it would be nice to share it because it was reeeaaally good! Hope you enjoy it too!
Ingredients (4 servings)
4 tunnbröden or Swedish flatbreads
200 grs. smoked salmon
1 small onion or 1 bunch green onions
1 tbsp. chives
1 bag mixed baby greens
2 tbsps. sour cream
1 tbsp. butter
STEP 1.- Finely chop the onion and cook over medium heat in a non-stick pan with the butter, until browned.
STEP 2.- Cut the salmon into small pieces, lower the heat to minimum and add the smoked salmon. Toss, so the pieces don’t stick to each other and cook evenly.
STEP 3.- Season the eggs with pepper (I don’t add salt, as the smoked salmon has enough), add the sour cream and whisk well. Add to the pan, let sit for 30 seconds and stir with a wooden fork, making sure the egg at the bottom comes to the top, with a folding motion. Keep repeating this process until the eggs are softly set but still slightly runny. Turn the heat off and leave in the pan for a couple of minutes to finish cooking.
STEP 4.- Spread a thin layer of cream cheese on the flatbreads, sprinkle some finely chopped chives and arrange a layer of mixed greens down the center of the bread. Top with a layer of scrambled eggs, roll and cut in half.
STEP 5.- Serve with plantain chips for a nice crunch.
- You can replace the cream cheese with mayo, if you prefer.
- You can add some capers to the mixed greens, for extra flavor.