Easy Light Dinner Idea
Salmon Egg Injera Toast
Ingredients:
- smoked salmon (a few slices of the best quality you can afford- it’s worth it!)
- organic pasture-raised eggs (1-2)
- injera bread- I make my own or buy from a local Eritrean Restaurant that carries gluten-free injera. Call to find out. Once you find a place you like, order in bulk, quarter them and freeze.
- Or favorite seedy cracker
- vegan cheese (I like 1 slice of mature cheddar violife brand)
- tomatoes
- arugula
- extra virgin olive oil
- balsamic
- salt and pepper
- seasoning of choice (I use pluck)
Instructions:
- Heat your pan well (until a splash of water will dance/jump on the hot pan)
- Add a little oil
- Place your injera on the pan with cheese on top (skip this step if using the cracker and just fry the eggs directly onto the pan)
- Crack one or two eggs over the injera and cheese
- Season (salt, pepper, whatever else you’d like). I always add some organ meat seasoning mix for flavor and nutrients.
- Add sliced or diced tomatoes
- Drizzle a little more olive oil over the eggs for flavor.
- I like my eggs over medium so I’ll put a lid on the pan to cook the whites watching carefully.
- Once done, the injera will be toasty with melty cheese and perfectly fried eggs.
- I move it all carefully to a plate and add a few slices of smoked salmon to top. If using a cracker, just place the fried egg, cheese, and tomatoes onto the plate of arugula and have the crackers along the side.
- Then I almost cover it all with a bed of arugula.
- Drizzle the balsamic and add more olive oil, salt and pepper if you like.
- Enjoy.
