Other than the 2 Tbls. of butter that I used over the course of cooking, well, this scramble is pretty damn healthy. Which isn’t to say it couldn’t be improved with cheese. And which also isn’t to say that it surpasses in quality the lox and eggs I had the other weekend.
Nonetheless, a protein-rich and delicious start to a beautiful Sunday. I had a couple of things going on at once: I quick-poached a salmon fillet (Whole Foods does a good all-purpose, Wild King Salmon 2-pack) while I sautéed all these fresh veggies (zucchini, red bell pepper, tomato).
I pulled out the salmon before it was entirely done, deskinned, and added to the vegetables. The last step was to add the eggs, which I just cracked on top of everything. For a brief moment, I entertained the idea of keeping the yolks in tact … that is, until I broke one. At which point I went for glory and mixed everything as well as possible. And then ate it all.