Salmon and Egg Breakfast Bowl with Sweet Potato
This bowl turns leftover salmon into a filling breakfast or brunch. Soft scrambled eggs, roasted sweet potato and broccoli, and a few slices of avocado make it colorful and satisfying. It also works as a quick lunch or light dinner.
Preparation Steps
Heat the oven to 400°F (200°C). Toss the sweet potato and broccoli with the olive oil, salt and pepper and roast for about 20 minutes, until the sweet potato is tender and both are browned at the edges. Skip this step if you are using leftover roasted vegetables.
Beat the eggs with a pinch of salt and pepper. Melt the butter in a nonstick skillet over low heat, add the eggs and stir slowly with a spatula until softly set and no longer runny, 2 to 3 minutes.
Warm the salmon in a pan or the microwave until heated through, then flake it into pieces with a fork.
Arrange the eggs, salmon, sweet potato, broccoli and avocado in a bowl.
Finish with a little black pepper and a drizzle of olive oil and serve right away.
Tips & Variations
- Cook the eggs over low heat and take them off just before they look done; they will keep cooking in the hot pan.
- Smoked salmon, cooked shrimp or leftover chicken all work in place of the cooked salmon.
- Roasted vegetables keep in the fridge for up to 4 days; cooked salmon should be eaten within 3 days and reheated until steaming.
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