Big Breakfast With Scrambled Eggs And Cured Salmon Recipe

Step 1

Begin by preparing the chicken breast. Season it with salt, pepper, and a sprinkle of sweet paprika. Heat olive oil in a pan over medium heat and cook the chicken until it's fully cooked and golden brown on both sides. Let it rest before slicing it into strips.

Step 2

In the same pan, lightly toast the bread until it's crispy on the outside but still soft on the inside. Set aside.

Step 3

Prepare the salad by combining mixed salad greens, sliced cucumbers, halved cherry tomatoes, and olives in a bowl. Add a drizzle of olive oil and a squeeze of lemon juice if desired, then toss gently to mix.

Step 4

For the scrambled eggs, lightly beat the eggs in a bowl, seasoning them with a pinch of salt and pepper. Cook the eggs in a non-stick pan over low heat, stirring constantly until they're softly set. Remove from heat when the eggs are still slightly runny; they will continue to cook in their residual heat.

Step 5

Assemble the breakfast by placing a serving of salad on a plate, followed by strips of chicken breast, slices of cured salmon, and a scoop of scrambled eggs. Add a spoonful of tzatziki sauce on the side and sprinkle sesame seeds over the top. Serve with a slice of toasted bread.