Well, I’m on a smoked salmon breakfast kick again. Tell me something I don’t know, right?
But seriously. I’ve made it in frittata form, in scrambled form, had it on gluten-free waffles with (dairy-free) cream cheese and chives, and yet i was craving it again. And then I remembered this breakfast I made about three years ago, when I was first introducing my family to gluten and dairy-free breakfasts. I think this was the one that convinced them that savory breakfasts are THE WAY TO GO. Like seriously, could you say no to this breakfast stack? Didn’t think so.
Anyways. I had been craving some kind of breakfast benedict, but had zero idea how to make one that I could actually eat (you know, without gluten, the weapon of mass intestinal destruction. WMID if you will.) So i made this totally messy, but totally delicious, breakfast benedict-type-thing with sweet potato pancakes, smoked salmon, avocado, and poached eggs on top.
You should’ve seen the jaws drop. I swear, three years later, my dad still nags me (and totally brags to other people) about making that breakfast. When are we going to have it again? We have to make this when so-and-so comes over. Oh, they eat CHEERIOS for breakfast? Well, this is what WE eat on the weekends.
Hey, I’m not complaining.
And then, genius struck again when I made these Zucchini, Bacon & Sweet Potato Pancakes and the BEST Cauliflower Buns. Like…what if I used these as the base of my breakfast benedict with smoked salmon?! EHRMAHGERD you guys. Taste buds died and went to heaven, it’s fine. The crispy yet slightly fluffy cauliflower buns, plus the creaminess of the avocado, with the saltiness of the smoked salmon and poached eggs on top?!! I can’t even. SO GOOD JUST TRUST ME.
Now if I could only get something like this in a restaurant…
P.s. Yes, I totally use an egg poacher to get my eggs like this. Somebody wanna teach me how to poach eggs for real (in water)? Kthanks.
- 4 cauliflower buns, for the base
- About 8 slices smoked salmon (1-2 slices per biscuit)
- 4 eggs
- 1 Tbsp capers
- 1 avocado, sliced
- Chopped chives, for serving
- Fresh arugula, for serving
- Optional: Penzey’s Sunny Paris Seasoning, for topping
- Make thecauliflower buns. While they’re in the oven, you can prepare the rest of the ingredients.
- With about 5 minutes left on the cauliflower biscuits/buns, poach your eggs. I’m lazy and use an egg poacher, and I like to cook them for about 4-5 minutes, so the eggs are still runny but the whites are cooked all the way through. You could also do perfect fried eggs instead of poached, if you don’t have a poacher!
- Once the cauliflower biscuits are done, layer your way to perfect breakfast stacks: Place some arugula on the plate, then top with a cauliflower biscuit, 1 or 2 slices of smoked salmon, sliced avocado, an egg, and a sprinkle of capers and chives.
- Four biscuits (and stacks) will serve 2-4, depending on how hungry you are!
What’s your favorite way to use smoked salmon??
