When it comes to breakfast, are you team savory or team sweet?
Growing up, I always identified myself as a proud member of team sweet. And even to this day, most of my mornings begin with a smoothie bowl, yogurt with fruit and granola, or some form of toast with nut butter and fruit. But that’s not to say that I don’t crave a good, savory breakfast from time to time. It’s just that these “times” tend to fall after 12 PM.
Truth be told, I eat breakfast for dinner (or lunch) far more often than any grown woman probably “should”. But honestly, can you blame me? There are just SO many amazing breakfast options out there.. and not nearly enough breakfasts in the day.
Take eggs, for instance. There is just SO much that you can do with them.. why would one ever limit themselves to only eating eggs during the morning hours? I, for one, am a firm believer that there are very few dishes out there that do not taste even better when served with a fried egg on top. And if you disagree, then I suggest you take it up with the Queen Bee herself. After all, she said it best..
“If you liked it then you should have put an egg on it”
And that, my friends, is exactly what I did for this month’s Recipe Redux.
In case you haven’t gathered by now, this month’s Recipe Redux theme was:
Rise and Shine with a Savory Breakfast
“The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast.”
Like many of my recipe creations in the past, the inspiration for Smoked Salmon Breakfast Tacos came from a meal that I had a local restaurant, Hadley’s, a few months back. One bite into their Avocado Toast with Smoked Salmon, a Poached Egg, and Hollandaise sauce and I knew I had to recreate the flavor combo at home. A few weeks later, I stumbled upon a package of smoked salmon at Aldi for a great price and knew it was meant to be.
Per usual, I made quite a few changes to the original dish – most notably, I swapped out the toast for some corn tortillas that I had in my freezer (I always keep them on hand for quick meals!) and replaced the hollandaise sauce with cream cheese (a shortcut trick that I learned from the event with the Ohio Poultry Association). The result? Smoked Salmon Breakfast Tacos with Fried Egg & Avocado – a restaurant quality dish that takes 10 minutes to make for a fraction of the price!
These Smoked Salmon Breakfast Tacos make for a delicious breakfast or brunch, but no worries if the thought of a savory breakfast makes you cringe. These “breakfast tacos” are just as good when served as a quick lunch or dinner (trust me, I’ve eaten them for all three!). The trifecta of egg, salmon, and avocado provides a powerful punch of protein and healthy fats to keep you full for hours. Pair with some fruit for breakfast or serve with a simple side salad or grilled veggies for lunch or dinner and you’ll have yourself a balanced meal that’s ready in no time!
Rise and shine with Smoked Salmon Breakfast Tacos with Fried and Avocado - a restaurant quality brunch dish that comes together in less than 10 minutes for a fraction of the price!
- 2 corn tortillas
- 1 tbsp cream cheese reduced fat
- 2 tbsp scallions thinly sliced
- 1/4 avocado sliced
- 1.5 oz smoked salmon
- 1/4 cup arugula loosely packed
- 2 eggs
- salt and pepper
- cilantro for garnish (optional)
Heat 1 tsp olive oil (or butter) in a skillet over medium heat until hot.
Carefully crack the eggs into the pan and immediately turn the heat down to low. Cover the pan with a lid or large plate and cook for 4-5 minutes, until whites are set and the yolk begins to thicken (or until cooked to desired doneness). Season with salt and pepper to taste.
While the eggs are cooking, begin to assemble the tacos. Spread 1/2 tablespoon of cream cheese in the center of each tortilla and top with 1 tbsp scallion per taco. Continue to top each tortilla with half of the avocado, smoked salmon, and arugula.
Use a spatula to carefully place a cooked egg on top of each taco. Add optional garnishes, fold up and enjoy!
Warm tortillas in a dry skillet over low heat for a few moments prior to cooking eggs, if desired.
Feel free to cook the egg however you please - sunny side up, over-easy, scrambled.. anything goes!