My biggest challenge going gluten-free was coming up with breakfast ideas. I hope this breakfast (or “brekkie” as the English say) idea helps you.
I often eat boiled eggs and was looking for a way to gussy them up . I think this would also work for brunch guests.
Combine as pictured:
- 2 boiled eggs, sliced
- 1 slice smoked salmon, chopped into pieces
- Sprinkle of dill
Ready to get herbed up? Then by all means keep reading!
- Three 6 oz. salmon fillets (should serve two adults/two children)
- 2 sprigs rosemary
- Olive oil
- 3/4 cloves crushed garlic
- Salad greens
- Chopped red bell pepper
- 10 mint leaves
Brush pan with olive oil and pre-heat on low 3-5 minutes. Salt fish generously. Place fish in pan skin side up. Cook uncovered @ 10 minutes.
While fish is cooking make the following mixture:
- 1 rosemary sprig leaves chopped (discard stem)
- Crushed garlic
- 3 tablespoons olive oil
This should cover two fillets (I put butter on my daughters).
Brush on fish. I put the other sprig of rosemary on to be fancy and for the essential oils that may drip out (go know).
Cook another 10 minutes. While this cooks prepare salad (greens, mint leaves and bell peppers). Check the inside of the fish to see if it’s done. It should be flaky. If it is not done -turn off heat and cover with foil until cooked through. Serve with salad.