“Luxurious Gluten-Free New Zealand Brunch: Smoked Salmon Scramble with Asparagus & Spinach on Quinoa Toast”

Allergens

Eggs, Fish

Ingredients

• 6 large eggs
• 4 oz smoked salmon
• 1/2 cup chopped asparagus
• 1 cup fresh spinach, chopped
• 1/2 cup cooked quinoa
• 2 tbsp unsalted butter
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 slices gluten
• free bread, toasted
• Chives for garnish

Instructions

1. In a medium bowl, beat the eggs with salt and pepper. Set aside.
2. Heat olive oil in a pan over medium heat. Add asparagus and cook for 3 minutes or until tender. Transfer to a plate and set aside.
3. Add spinach to the same pan and cook for 1 2 minutes until wilted. Set aside with asparagus.
4. In another non stick pan, melt butter over medium heat. Pour in beaten eggs and cook, stirring occasionally, until scrambled. Add smoked salmon to the eggs during the last minute of cooking.
5. Assemble the dish by placing a slice of gluten free bread on each plate. Top with quinoa, followed by the smoked salmon scramble, asparagus, and spinach. Garnish with chives.

Chef’s Insight

The combination of smoky salmon, fresh asparagus, and nutritious spinach creates a harmonious balance of flavors and textures.

Notes

This recipe can be easily scaled up or down depending on the number of servings needed.