Smoked Salmon and Garlic Spinach Breakfast Sandwich
Recipe adapted from Chef Corso of MONTyBOCA
You can elevate your favorite breakfast sando with new dimensions of flavor, thanks to smoked salmon, garlic and a squeeze of bright lemon. This campfire breakfast sandwich recipe was developed by Chef Corso of MONTyBOCA, a community that shares trail-tested recipes made for the great outdoors.
If you’re hitting the trail, use high-quality, organic powdered eggs — but if you’re whipping this up at home, swap in two pasture-raised eggs instead. No gluten or higher-carb foods? We got you. Try Keto Cauliflower Sandwich Thins or Paleo Coconut Flour Bread.
Smoked Salmon and Garlic Spinach Breakfast Sandwich
https://www.bulletproof.com/recipes/smoked-salmon-breakfast-sandwich-recipe/
Ingredients:
- 4 tbsp. coconut oil
- 8 slices of your preferred sandwich vessel (like Cauliflower Sandwich Thins)
- 4 oz. smoked salmon
- 9 oz. fresh spinach
- 4 tbsp. organic powdered eggs, or 2 whole pasture-raised eggs
- 4 tbsp. water
- 2 cloves garlic or 1/2 tsp. garlic powder
- 1/2 lemon
Instructions:
- If using powdered eggs, hydrate them in water. Stir and let sit for 5 minutes.
- Meanwhile, turn on burner to medium heat. Add 2 tbsp. coconut oil to pan.
- Toast sandwich bread on both sides. While the bread is toasting, mince the garlic cloves.
- Once all slices have been toasted, add remaining 2 tbsp. of coconut oil to pan. Cook garlic 1-2 minutes. Add spinach, and cook 2-3 minutes until wilted.
- Add eggs. Stir, scrambling gently and cooking 2-3 minutes until set. Finish with a squeeze of lemon.
- Layer smoked salmon and garlic spinach scramble on toast. Eat!
Makes: 2-4 servings
Note: Garlic is suspect on the Bulletproof Diet because it’s a member of the allium family, which can cause food sensitivities in some people.
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