Smoked Salmon & Scrambled Egg Nourish Bowl

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Ingredients (Serves 1–2)

For the bowl

• 120–150 g smoked salmon, sliced

• 3 large eggs

• 1 tablespoon milk or cream (optional, for fluffier eggs)

• Salt and black pepper, to taste

• 1 ripe avocado, halved and pitted

• ½ cup cucumber, diced

• ½ cup cherry tomatoes (red and yellow), halved

• ¼ cup Kalamata olives

• ¼ small red onion, thinly sliced

• 2 cups mixed salad greens (arugula, spinach, or lettuce)

For seasoning & finishing

• Olive oil

• Fresh herbs (dill, parsley, or chives), finely chopped

• Everything bagel seasoning or sesame seeds (optional)

• Lemon wedges (optional)

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Instructions

1. Prepare the Scrambled Eggs

Crack the eggs into a bowl, add milk or cream if using, and whisk lightly.
Heat a non-stick pan over low–medium heat and add a small amount of olive oil or butter.
Pour in the eggs and gently stir with a spatula, cooking slowly until soft, creamy, and just set.
Season with salt, black pepper, and a sprinkle of fresh herbs. Remove from heat.

2. Prep the Fresh Ingredients

• Dice the cucumber and halve the cherry tomatoes.

• Thinly slice the red onion.

• Slice the avocado and season lightly with salt and optional seasoning.

• Rinse and dry the salad greens.

3. Assemble the Bowl

Start with a base of mixed greens in a wide bowl.
Arrange the smoked salmon, scrambled eggs, avocado, cucumber, tomatoes, olives, and red onion in separate sections for a colorful presentation.

4. Finish & Serve

Drizzle lightly with olive oil, sprinkle extra herbs on top, and add everything bagel seasoning if desired.
Serve with lemon wedges on the side for brightness.

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Serving Notes

• Best served fresh while the eggs are warm and the vegetables are crisp.

• Can be enjoyed as a high-protein breakfast, brunch, or light lunch.

• For extra carbs, add toast, quinoa, or rice on the side.

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Nutrition Highlights

High in protein, omega-3 fatty acids, healthy fats, and fiber.
Balanced, filling, and great for sustained energy without feeling heavy.