Sometimes, during the holidays, you just need to eat something other than christmas cookies, holiday cocktails, and phat fudge. Even though they’re so, so delicious. Sometimes your body just says it’s enough.
My solution to that? In a time that’s totally full of food, I’m not really so into cooking. So I make simple, flavor-packed meals from simple ingredients. Emphasis on the flavor. Like this smoked salmon scramble with chives and chimichurri sauce.
You’ve heard me sing the praises of chimichurri sauce before. It’s freaking delicious and I put it on everything. I’d go so far to say as it’s my go-to condiment to spice easy meals like this one up during the holidays, on everything from eggs, to roasted cauliflower, sauteed plantains, roasted carrots, roast chicken, to pulled pork. I put that sh*t on EVERYTHING.
And now, a recipe that tastes freaking delicious, easy AND will make you feel good inside and out.
And if you’re feeling particularly zesty, add some chimichurri sauce on top like I did. My eggs are pictured here with some butternut squash mash on the side.
- 1-2 oz smoked salmon, sliced
- 1-2 tsp olive oil (you can substitute coconut oil or ghee)
- 2 eggs
- 2 Tbsp chopped chives (or 1 chopped green onion)
- ¼ tsp garlic powder
- pinch of sea salt
- fresh ground black pepper (optional), to taste
- Pull out a medium sized skillet and heat a teaspoon or two of cooking fat on medium heat.
- While it’s heating up, beat your two eggs with a whisk until the yolks are blended in with the whites. Whisk in the garlic powder, 1 Tbsp chopped chives, sea salt and pepper, if using.
- When the pan is hot, pour your eggs in. Using a wooden spoon or spatula, continually stir the eggs.
- When the eggs are still runny but beginning to catch (they’re not complete mushy liquid anymore), add in your smoked salmon. Continue stirring until the eggs are cooked through to your likeness.
- Serve with the remaining chopped chives on top.
- If you’re feeling extra hungry, you can always add another egg in there. Or slice half an avocado on top. You know how much I love eggs and avocado.