• cauliflower buns, for the base
  • About 8 slices smoked salmon (1-2 slices per biscuit)
  • 4 eggs
  • 1 Tbsp capers
  • 1 avocado, sliced
  • Chopped chives, for serving
  • Fresh arugula, for serving
  • Optional: Penzey’s Sunny Paris Seasoning, for topping
  1. Make thecauliflower buns. While they’re in the oven, you can prepare the rest of the ingredients.
  2. With about 5 minutes left on the cauliflower biscuits/buns, poach your eggs. I’m lazy and use an egg poacher, and I like to cook them for about 4-5 minutes, so the eggs are still runny but the whites are cooked all the way through. You could also do perfect fried eggs instead of poached, if you don’t have a poacher!
  3. Once the cauliflower biscuits are done, layer your way to perfect breakfast stacks: Place some arugula on the plate, then top with a cauliflower biscuit, 1 or 2 slices of smoked salmon, sliced avocado, an egg, and a sprinkle of capers and chives.
  4. Four biscuits (and stacks) will serve 2-4, depending on how hungry you are!

Recipe source: realfoodwithdana

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