Egg and Smoked Salmon Breakfast Bowl

Ingredients

• Eggs 3 large
• Smoked salmon 3 oz
• Avocado 1/4 medium
• Cherry tomatoes 1/2 cup
• Olive oil 1 teaspoon
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Wash the cherry tomatoes and cut them in half. Peel and pit the avocado, then cut it into small cubes. Set the smoked salmon aside on a plate.
   Tip: Use ripe avocado for creamy texture and better flavor.
2. Beat the Eggs. Crack the 3 large eggs into a bowl. Add a pinch of salt and black pepper. Whisk the eggs until the yolks and whites are fully combined and slightly frothy.
   Tip: Whisking well incorporates air for fluffier scrambled eggs.
3. Cook the Eggs. Heat 1 teaspoon of olive oil in a non-stick skillet over medium-low heat. Pour in the beaten eggs. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing eggs from edges to center. Continue cooking and stirring until eggs are softly set but still moist, about 3-4 minutes.
   Tip: Cook eggs slowly on medium-low heat to keep them tender and creamy.
4. Assemble the Bowl. In a serving bowl, place the scrambled eggs as the base. Arrange the smoked salmon slices on one side. Add the diced avocado next to the salmon, then scatter the halved cherry tomatoes around. Optionally, season the avocado and tomatoes with a little salt and pepper.
   Tip: Arrange ingredients separately for a colorful and appetizing presentation.
5. Serve and Enjoy. Serve the breakfast bowl immediately while the eggs are warm. Enjoy your balanced meal packed with protein, healthy fats, and fresh flavors.
   Tip: Add a squeeze of lemon over the salmon for a fresh zing if desired.

Pro tips

• Use a non-stick skillet and low heat to prevent eggs from sticking or overcooking.
• For extra flavor, garnish with fresh dill or chives if available.