|Lox and Eggs, with a side of buttered Rye toast.|
Last weekend, I picked up some wild smoked salmon and local pastured eggs at my Farmer's Market. When I got home, I saw the onions sitting on our counter and had an "aha" moment - I was going to make my weekend meal from years ago! Read on below to learn how it's done...
|Diced onions and smoked salmon, sauteed in butter. Smells so good!|
Lox and Eggs (serves 1, adjust as needed)
- 2 Eggs, from pasture-raised chickens
- 1/8 Organic Yellow Onion, diced
- 2-3 slices of Wild Smoked Salmon, diced
- Pat of organic butter
- In a medium frying pan, over medium heat, melt a pat of butter.
- When melted, add the onions and stir.
- As onions are heating, crack eggs into a bowl and whisk til blended.
- When onions are soft and translucent, add the smoked salmon.
- Stir for a couple minutes, until the salmon changes color.
- Add the whisked eggs, and stir with a wooden spoon or spatula until eggs are desired done-ness.
- Put eggs on a plate and eat. I usually add a piece of buttered whole-grain toast on the side.
Salmon and eggs from pasture-raised chickens are both rich in Omega-3 fatty acids, which studies have shown to have many beneficial effects on the body. Notably, can Omega-3s reduce inflammation within the body, increase the health of your heart, and may even lessen a depressive mood and ADHD symptoms. Here's a link to WedMD, which has much more information on the benefits of Omega-3 fatty acids.