Mouthwatering Paleo German Breakfast Platter with Smoked Salmon, Eggs, and Herbed Sautéed Vegetables

Allergens

Eggs, Fish (Salmon)

Ingredients

• 12 oz smoked salmon
• 6 large eggs
• 2 cups mixed vegetables (e.g., bell peppers, onions, tomatoes)
• 1 tbsp olive oil
• 1 tsp each of rosemary, thyme, and oregano
• Salt and pepper to taste
• Fresh dill for garnish
• 6 slices gluten
• free rye bread (optional)

Instructions

1. Prepare the vegetables by washing and chopping them into bite sized pieces. In a large pan, heat olive oil over medium heat. Add chopped vegetables and cook until they are tender. Season with rosemary, thyme, oregano, salt, and pepper. Stir occasionally to prevent sticking and uneven cooking.
2. While the vegetables are sautéing, fill a shallow saucepan with water and bring it to a gentle simmer. Crack each egg into a separate bowl and carefully lower them one by one into the simmering water using a slotted spoon. Cook for about 3 minutes until the whites are set but yolks remain runny.
3. Remove the poached eggs from the saucepan with a slotted spoon, allowing excess water to drip off, and place on a clean kitchen towel or paper towels to remove any residual moisture.
4. Arrange the smoked salmon, poached eggs, sautéed vegetables, and gluten free rye bread (if using) on individual plates in an appealing manner, ensuring each serving has an equal portion of all components. Garnish with fresh dill and season with additional salt and pepper as needed.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly memorable culinary experience that showcases both German cuisine and paleo diet principles.

Notes

Be sure to use high-quality smoked salmon for the best flavor and texture. - Serve immediately after preparing to maximize freshness and appeal.