Paleo Scottish Breakfast: A Wholesome Start to Your Day

Discover this easy-to-make Paleo Scottish Breakfast recipe, perfect for a wholesome start to your day. With smoked salmon, sausages, scrambled eggs, and crispy roasted potatoes, this mouthwatering dish is sure to impress while staying true to the Paleo diet guidelines. Enjoy this tasty breakfast or brunch option that's both gluten-free and dairy-free, with a focus on texture and flavor.

🕒 Prep time: 15 minutes - Cook time: 25 minutes - Total time: 40 minutes

🍽 Servings: 6

🔥 Difficulty: Easy

🌎 Cuisine: Scottish, Paleo

Allergens

Eggs, Dairy (Butter)

Ingredients

1 lb (450 g) smoked salmon slices
6 Paleo
friendly sausages (chicken, pork, or turkey)
8 large eggs
2 medium russet potatoes, peeled and cubed
3 tbsp (45 g) butter, divided
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Optional: Avocado slices for extra creaminess

Instructions

Preheat your oven to 400°F (200°C).
In a large non stick skillet, melt 2 tbsp of butter over medium heat. Add the cubed potatoes and season with salt and pepper. Cook for about 8 minutes, stirring occasionally, until they turn golden brown and crispy on the outside. Transfer the cooked potatoes to an oven safe dish, and bake them in the preheated oven for 20 25 minutes or until they are tender inside.
While the potatoes are baking, heat a grill pan or skillet over medium heat. Cook the sausages according to package instructions until they're browned and cooked through. Set aside.
In another non stick skillet, melt the remaining 1 tbsp of butter over low heat. Beat the eggs in a separate bowl and pour them into the skillet. Gently stir the eggs as they cook to form soft curds. Remove from heat once they're set but still slightly runny.
To plate, divide the crispy roasted potatoes among six plates, creating a base for the rest of the dish. Arrange the sausages on top of the potatoes, followed by the smoked salmon slices and creamy scrambled eggs. Garnish with chopped parsley and avocado slices if using.

Chef’s Insight

The key to this Paleo Scottish Breakfast recipe is balancing the textures and flavors of the ingredients for a satisfying mouthfeel. The crispy roasted potatoes, tender sausages, and creamy scrambled eggs work together harmoniously, creating a wholesome and delightful dish perfect for any Paleo breakfast or brunch.

Notes

For a vegetarian option, replace smoked salmon with roasted vegetables like tomatoes or bell peppers, and use a Paleo-friendly sausage alternative such as chicken apple sausages.

Substitutions

For an egg-free option, use a dairy-free butter substitute and replace the scrambled eggs with cooked veggies of your choice. For a dairy-free option, replace regular butter with a dairy-free alternative.

Alternative Preparations

This recipe can be prepared using any Paleo-friendly sausages, such as chicken, pork, or turkey. You can also add other Paleo-friendly ingredients like mushrooms or spinach to the scrambled eggs for added flavor and nutrition.

Alternative Methods

If you don't have a grill pan, you can cook the sausages in an oven preheated to 375°F (190°C) for about 20-25 minutes or until cooked through.

Best Storage Practice

Store cooked salmon and scrambled eggs in separate airtight containers in the refrigerator for up to two days. Reheat gently in the oven or microwave before serving again.

Shelf Life

2 days in the refrigerator

Plating Tips

Use a large, white plate for an elegant presentation. Arrange ingredients in a visually pleasing manner, with sausages and salmon slices fanned out over the potatoes. Garnish with fresh parsley and avocado slices to enhance the dish's colors and flavors.

Nutrition Facts

This recipe is rich in protein from the salmon, sausages, and eggs, providing essential nutrients for a well-balanced breakfast. The potatoes contribute healthy carbohydrates, while the butter and avocado add healthy fats to keep you feeling full and satisfied throughout the morning.