Smoked Salmon Breakfast Stacks

• Seafood

  • 8 slices Smoked salmon

• Produce

  • 1 Arugula, fresh
  • 1 Avocado
  • 1 Chives

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tbsp Capers

• Bread & Baked Goods

  • 4 Cauliflower buns

Found on realfoodwithdana.com

Description

Ingredients

• 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

Directions

• 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!