OOOO-WE. Salmon Benedict Arugula Breakfast Salad over here just slaying breakfast.
First of all, If you have never had “Everything, but the bagel” seasoning from Trader Joe’s, you need to get on that. STAT. That is an order. If you think I’m being bossy, just know this; a little sprinkle of this gold transforms pretty much anything. Eggs, sweet potatoes, veggies, chicken- The list goes on and on. And it did WONDERS for this salmon benedict arugula breakfast salad. And may or may not really spice things up while doing Whole30.
There is no second of all, I just needed some dramatics
I roasted some fennel and crimini mushrooms to add into this salmon benedict arugula breakfast salad and it turned out fabulous! Now, I know fennel often turns people away when it brought up because people don’t know what to do it. As one of fennel’s biggest supporters, I’m here to say, it’s not so scary. You can make so many great fennel recipes with it. I love fennel with risotto, on pizza, in salads. (ie: this salmon benedict arugula breakfast salad)
Anywho, I hope you are sold on fennel recipes now- go try them out.
Now, the next subject
Soft. Boiled. Eggs. You guys, I got the BEST kitchen appliance for Christmas. It cooks eggs, anyway you want them. Hard-boiled, soft-boiled, omelettes, and sunny-side up. This dream machine is named the Dash- Rapid Egg cooker. I highly recommend grabbing one of those babies, it will make your life an over-easy egg. Ha! You know I just couldn’t have resisted.
Okay, okay I feel like I have said enough.
Your next task? Whipping up this salmon benedict arugula breakfast salad. It will be all the rage at your next brunch, especially if you know… you have Whole30 friends. Bye Friends!
Salmon Benedict Arugula Breakfast SaladPrint Recipe
- 2 cup, Arugula
- 4 oz, Mushrooms, thinly sliced
- 1 Fennel Bulb, core removed and thinly sliced
- 4 oz, Smoked Salmon Lox, no sugar added
- 2 Yukon Gold Potato, quartered
- 1-2 Eggs, soft-boiled
- 2 tbsp, capers
- 2 tsp, fresh dill, chopped
- Olive oil
- 1 tbsp Everything But The Bagel Seasoning
- Lemon Aioli:
- 1/4 cup Mayo, no sugar added
- 1 tbsp Lemon, juice
- 1/8 tsp Cayenne pepper
- Salt- to taste
- Water- a little to thin out
Pre-heat oven to 400 degrees
Toss quartered potatoes in 1 tsp of olive oil and salt and pepper and put on sheet pan
Pop in oven when preheat and allow to cook for 8 minutes
Toss sliced mushroom and fennel in olive oil salt and pepper and put on sheet pan
Add to oven with potatoes, cook for 12-15 minutes
Once veggies (potatoes/mushroom/fennel) are roasted (potatoes will be golden) remove from oven and set aside
Bring pot of water to boil
Once boiling lower eggs into pot with slotted spoon
Allow to cook between 6-7.5 Minutes, the longer it cooks the more firm the center will be
When finished, immediately places in ice water to cool
After about 3-5 minutes carefully remove egg shell and place under running water
Add mayo, lemon juice, cayenne pepper, and salt and stir
You want a consistency that you can drizzle, so thin out with a bit of water
Place one cup of arugula in each bowl and mix in roasted fennel, mushroom, and potatoes
Add 2 oz of lox to each salad, top each bowl with 1 tbsp of capers and 1 tsp of chopped dill
Place halved soft-boiled eggs onto salad
Sprinkle "Everything but the bagel seasoning"
Drizzle lemon aioli on top