Smoked Salmon Scramble


  • 1/2 onion
  • 2 handfuls kale
  • 3 Tbsp coconut oil
  • 3 egg yolks
  • 2 oz smoked salmon, cut into small pieces
  • 3 Tbsp full-fat coconut milk
  • 1 Tbsp oregano
  • 2 Tbsp coconut aminos (optional)
  • Sea salt and freshly ground black pepper


  1. In a medium skillet, melt 2 Tbsp coconut oil.
  2. Add in onions, and cook until golden – about 5-10 minutes
  3. Stir in the kale and cook until it is wilted, stirring occasionally
  4. Move kale mixture to a plate, keeping the skillet for later use
  5. In a medium bowl whisk together egg yolks, coconut milk and oregano until well mixed.
  6. Using the same skillet, heat over medium heat and melt the remaining coconut oil.
  7. Once melted pour in the egg mixture and gently stir with a wooden spoon or spatula as the eggs begin to cook creating soft curds.
  8. Once the eggs have begun to set but still very moist add in the smoked salmon and kale mixture. Gently stir to evenly distribute.
  9. Once the eggs are fully set and no longer runny remove from the heat and garnish salt and pepper to taste.

Note – You can splash the coconut aminos over the top. If you have it, use it! I love the flavor. But it’s good without as well.


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