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Salmon Brunch Bowl
Prep: 30 minutes
Cook: 14 minutes • Serves: 4
4 Our Family® Grade A Large Eggs
4 salmon fillets
1/4 teaspoon Our Family® Salt
1/4 teaspoon ground Our Family® Black Pepper Spice Grinder
1 tablespoon Our Family® 100% Pure Olive Oil
1 large avocado, halved, pitted and thinly sliced
1 cup herb seasoned croutons
1 cup quartered cherry tomatoes
1/4 cup sliced green onions
2 teaspoons fresh lemon juice
1.Prepare potato tots in oven as label directs. Makes about 3 cups.
2.Heat medium covered saucepot of water to a boil over high heat. Add eggs and return to a boil; reduce heat to medium-low and simmer 6 minutes. Remove eggs with a slotted spoon to bowl of ice water; cool 1 minute. Carefully peel eggs; cut lengthwise in half.
3.Sprinkle salmon with salt and pepper. In large, nonstick skillet, heat oil over medium-high heat. Add salmon; cook 8 minutes or until internal temperature reaches 145°, turning once. Flake into 2-inch pieces with fork.
4.Divide potato tots into 4 bowls; top with salmon, avocado, croutons, tomatoes, eggs and onions. Drizzle salmon with lemon juice. Makes 4 bowls.
Approximate nutritional values per serving (1 bowl):
684 Calories, 39g Fat, 7g Saturated Fat, 277mg Cholesterol, 972mg Sodium,
40g Carbohydrates, 7g Fiber, 4g Sugars, 0g Added Sugars, 44g Protein
