Smoked Salmon and Egg White Breakfast Bowl
Fluffy scrambled egg whites pair with silky smoked salmon, creamy avocado, and bright capers over a bed of arugula for a lean, high-protein breakfast bowl. No cooking of the salmon required — this bowl comes together in minutes.
Ingredients
- 8 large egg whites (from carton or fresh)
- 4 oz smoked salmon, torn into pieces
- 1 ripe avocado, sliced
- 2 cups baby arugula
- 2 tbsp capers, drained
- 1/4 cup red onion, very thinly sliced
- 2 tsp extra-virgin olive oil
- 1 lemon
- 2 tbsp fresh dill, roughly chopped
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Season 8 large egg whites (from carton or fresh) with 1/4 tsp salt and 1/4 tsp freshly ground black pepper and whisk until foamy.
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2
Heat 2 tsp extra-virgin olive oil in a non-stick skillet over medium-low heat. Add the egg whites and cook, gently folding with a spatula, until just set and fluffy, about 3 to 4 minutes. Remove from heat.
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3
Divide 2 cups baby arugula between two bowls. Top each with the scrambled egg whites.
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4
Arrange 4 oz torn into pieces smoked salmon and 1 sliced ripe avocado in the bowls. Scatter 1/4 cup very thinly sliced red onion and 2 tbsp drained capers over everything.
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5
Squeeze 1 lemon over each bowl, top with 2 tbsp roughly chopped fresh dill, and serve immediately.