Lox Breakfast Bowl

• porce: 4

Ingredience

1 teaspoon virgin coconut oil

8 eggs

Pink Himalayan salt

1 cup chopped smoked salmon

6 tablespoons cashew crema

1 cup halved cherry tomatoes

2 teaspoons finely chopped fresh chives

2 teaspoons chopped fresh dill

1 teaspoon finely chopped shallots

Pokyny

Warm the coconut oil in a skillet over low heat. In a large bowl, whisk the eggs with a pinch of salt. Pour the eggs into the warmed skillet and slowly sauté the eggs until they are cooked through. For really creamy eggs cooked over low heat, this should take around 10 minutes.

2 Spoon one fourth of the eggs into each serving bowl, and add ¼ cup of the smoked salmon, 1½ tablespoons of the Cashew Crema, and ¼ cup of the tomatoes. Garnish each serving with ½ teaspoon of the chives, ½ teaspoon of the dill, and ¼ teaspoon of the shallots.