Yesterday I picked up 2 dozen freshly laid chicken eggs from a nearby farm and decided to make one of my favorite combinations instead of my usual bacon and eggs for brunch. Fresh, local eggs have the brightest yolks and taste better than commercially bought ones. I still prefer them over the most expensive organic eggs at Whole Foods that have traveled hundreds of miles to get to me.
I like to add sliced shallots and tangy capers to my salmon and eggs to give it a different dimension of flavor.
- 6 large eggs
- 3 oz wild smoked salmon
- 1 tbsp shallots, sliced
- 1 tbsp capers, drained
- 1 tsp Fox Point Penzey’s seasoning *
- Beat eggs with seasoning cook over low heat.
- Once cooked, serve topped with wild salmon, shallots and capers.