A seafood breakfast.
| 2 oz. salmon lox | |
| 2 slices of seeded, wheat toast | |
| 1 tsp. salt | |
| 2 eggs, scrambled | |
| 1 tsp. butter | |
| 1 tbsp. cream cheese | |
| 1/4 red onion, sliced thin. | |
| Handful of arugula | |
| 1/2 tbsp. capers |
The perfect stew for fall, that doesn't take all day.
| 1. | For scrambled eggs, heat a small skillet over medium heat. Add butter and once melted, add whisked eggs. |
| 2. | Cook, stirring regularly until eggs are almost completely set but still have some liquid. |
| 3. | Add cream cheese and stir into the eggs. |
| 4. | Stir in capers. |
| 5. | Remove eggs from heat. |
| 6. | Toast slices of bread. |
| 7. | Build sandwiches, starting with arugula on the bottom, follower by eggs with capers, onions and salmon lox. |
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