Russian Paleo Breakfast: Kefir Scrambled Eggs with Smoked Salmon and Dill, Stuffed Bell Peppers & Creamy Mushroom Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large organic eggs 1/2 cup kefir (preferably grass
• fed) 4 oz smoked salmon, cut into small pieces 2 tbsp fresh dill, finely chopped Salt and black pepper, to taste 4 large bell peppers 1 lb cremini mushrooms, sliced 1/2 cup coconut milk 2 cloves garlic, minced 1 medium onion, diced 2 tbsp olive oil, divided 1/4 cup fresh parsley, chopped 1 cup cherry tomatoes, halved

Instructions

1. a. In a bowl, whisk together the eggs and kefir. Season with salt and pepper to taste. Stir in the smoked salmon and dill. Set aside. b. Preheat oven to 350°F (180°C). Cut off the tops of the bell peppers and remove seeds and membranes. Stuff each pepper with half of the egg mixture, pressing firmly to pack them in. Place stuffed peppers on a baking sheet lined with parchment paper. c. Bake for 25 30 minutes or until the eggs are fully cooked. Remove from oven and let cool slightly. d. In a pan over medium heat, warm 1 tbsp of olive oil. Add onion and garlic, cook until softened. Stir in mushrooms and cook until tender. Add coconut milk and simmer for 5 minutes. Season with salt and pepper to taste. e. In another pan, scramble the remaining egg mixture over medium low heat. Season with salt and pepper. Remove from heat once scrambled and set aside.

Chef’s Insight

To achieve a perfect scramble, cook the eggs gently over low heat to maintain their delicate texture.

Notes

For a vegan-friendly option, replace the smoked salmon with marinated tofu and use coconut milk instead of kefir