Paleo Israeli Breakfast Bowl: Avocado & Smoked Salmon Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large free
• range eggs 12 oz wild
• caught smoked salmon, flaked 2 ripe Hass avocados, sliced 1 cup cherry tomatoes, halved 1 large cucumber, thinly sliced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1/2 cup pitted Kalamata olives, chopped 2 tbsp extra
• virgin olive oil Salt and pepper to taste

Instructions

1. In a non stick pan, heat 1 tbsp of olive oil over medium heat.
2. Crack the eggs into the pan and season with salt and pepper. Cook until desired firmness is reached.
3. While eggs are cooking, divide cherry tomatoes and sliced cucumber among six bowls.
4. Arrange the flaked smoked salmon over the vegetables in each bowl. e) Place two avocado slices atop the salmon and season with a pinch of salt. f) Sprinkle chopped olives, fresh dill, and parsley over each bowl. g) Gently slide the cooked egg onto the top of each bowl, allowing it to sit on the side. h) Drizzle remaining olive oil evenly over the six bowls.

Chef’s Insight

This Paleo Israeli breakfast bowl is not only visually appealing but also packed with essential nutrients for a healthy, satisfying start to your day.

Notes

Opt for wild-caught salmon to support sustainable fishing practices.