Delightful Scottish Brunch: Paleo Smoked Salmon Eggs Benedict with Wild Garlic Sauce

Allergens

Fish, Eggs, Tree Nuts (Almonds)

Ingredients

• 6 large organic eggs
• 12 slices of cold smoked salmon (wild
• caught)
• 1/4 cup wild garlic sauce (recipe below)
• 3 cups fresh baby spinach leaves, washed and dried
• Sea salt and black pepper to taste
• 2 tbsp. ghee or coconut oil Wild Garlic Sauce:
• 1 cup fresh wild garlic leaves and flowers, chopped
• 1/2 cup raw almonds, soaked for 8 hours and drained
• 3/4 cup extra virgin olive oil
• 2 tbsp. lemon juice
• Sea salt to taste

Instructions

1. Begin by making the wild garlic sauce. In a high speed blender, combine the chopped wild garlic leaves and flowers with the soaked almonds. Blend until smooth, then slowly drizzle in the olive oil while continuing to blend. Add lemon juice and sea salt to taste, and set aside.
2. Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently lower the bowl into the simmering water. Poach the eggs for 3 4 minutes or until the yolks are set but still soft. Remove with a slotted spoon and set aside on a clean dish towel.
3. In a large skillet, heat the ghee or coconut oil over medium heat. Add the spinach leaves and cook until just wilted. Season with salt and pepper to taste.
4. To plate, place a generous portion of wilted spinach on each of 6 plates. Top each serving with two slices of smoked salmon. Carefully place a poached egg on top of the salmon, then drizzle generously with the wild garlic sauce. Season the eggs with a pinch of sea salt and black pepper.

Chef’s Insight

Use a light touch when seasoning this dish, as the flavors are already quite complex.

Notes

Serve with a freshly squeezed orange juice or a chilled sparkling water to complete the meal.