It doesn’t take me long to remember back to a time when I held a deep disdain for the early morning hours. My time in university was a series of late-nights and long days. It wasn’t rare to return home late or work away on an essay or exam prep until the middle of the night. A small lamp lit the path on the table while the blackness spread all around. I worked better in the stillness of the night so mornings were for reserved for sleep and I planned my class timetable around that fact. I kept up this schedule for years. Up at night, down in the early am.
Even after post-secondary and for years working in the restaurant industry I continued along the same path. Late nights closing and early mornings sleeping. Even when I visited my family out-of-town for a weekend I had a hard time waking up in time for breakfast. My mom would drop a hot tea on the bedside table at a reasonable time but I couldn’t pry my eyes open. When I finally awoke the tea was frosty cold. Those late nights caught up to me and had helped set a routine deeply engraved in my being. So I skipped mornings and passed on breakfast.
For the better part of 10 years I avoided eating breakfast. Sure, there was the odd morning I managed to sneak something in but that was far and few between. I heard from all angles about the benefits of starting my day with good food but my system rebuked it. It didn’t fit or taste right. So I woke up and survived on tea until the early afternoon rolled in. Especially in the colder months, when the dark sky outside played on for a few hours later each morning. The warm confines of bed held me tight.
That habit slowly started to evolve. As I did. It was shortly after getting out of the restaurant scene that my timetable reverted to a sense of normalcy. Earlier nights, earlier days. It felt strange at first but I started appreciating all the characteristics of the early morning hours that I neglected for so long. And my morning cup of tea had company, a soft baked scone or yogurt and fresh fruit. For as long as I can remember. That was until the weekends swept in or the crush of winter was absorbed. Cold mornings and slow weekend days call for something different. Something warmer.
Hot food and some extra time lingering in the kitchen. If you’ve been a reader of this blog for a while now you’ve noticed a fair share of breakfast recipes, most simple enough to make anytime and for a crowd. This one is no different. A few simple, great tasting ingredients evolved into this open-faced breakfast sandwich. Smashed avocado, soft scrambled eggs, fresh chives and smoked salmon. Combined it’s elevated into the kind of breakfast I wish I knew about all those years ago. And the kind of breakfast I am getting to these days.
From my kitchen to yours,
Soft Scrambled Eggs and Smoked Salmon on Bagel
- 5 organic eggs
- 1/2 cup heavy cream
- knob of butter
- pinch of sea salt and cracked black pepper
- 200 grams smoked salmon
- 2 tbsp. chopped chives
- 1 avocado, smashed
- 1 bagel, halved and toasted
- The most important part of this process is the scrambled eggs. Lightly whisk the eggs, cream and a pinch of salt together until they are just combined. Heat a small non-stick pan over medium-high heat. Add the butter and let it begin to melt. Pour the egg mixture in and allow the eggs to start to set on the bottom of the pan without stirring. Turn the heat down to medium-low and gently fold the eggs into the centre of the pan. Fold the cooked eggs to the outside and the uncooked eggs to the bottom of the pan in the middle. Repeat until the eggs are soft and slightly soft and runny, then remove from heat and let them finish cooking off-heat. The entire process should take between a minute and two. Once finished, fold in the chopped chives.
- While the eggs are cooking or before you start to cook them, add some salt and pepper to the avocado and smash with the back of your fork until it smooth but with some clumps remaining.
- Toast your bagel and set up on the plate. Spread some smashed avocado on the bagel. Add the scrambled egg mixture over top and fold two smoked salmon slices over top. Serve immediately.
- Serves 2.