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Smoked Salmon and Garlic Spinach Breakfast Sandwich


  • 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


  1. If using powdered eggs, hydrate them in water. Stir and let sit for 5 minutes.
  2. Meanwhile, turn on burner to medium heat. Add 2 tbsp. coconut oil to pan.
  3. Toast sandwich bread on both sides. While the bread is toasting, mince the garlic cloves.
  4. 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.
  5. Add eggs. Stir, scrambling gently and cooking 2-3 minutes until set. Finish with a squeeze of lemon.
  6. Layer smoked salmon and garlic spinach scramble on toast. Eat!

Makes: 2-4 servings