In the midst of cookbook writing for All American Paleo Table, I have realized a few things.  First is how much I don’t usually cook with recipes, usually its just a sprinkle here, chopping here and of course lots of butter, garlic and salt! But I can’t hand you all a cookbook that says just toss it together, so I have been in the kitchen pretty much form sun up to sun down testing testing and testing! …although this is more work than I could have ever imagined, I cannot wait to share with you all and these recipes are just too good to be true…oh and healthy, yeah that too!  Its a cookbook that is already filled with so many memories for me and recreates many of those classic comfort foods we all love.

But now back to these fun little breakfast toasts piled high with soft scrambled eggs, smoked salmon and asparagus.  I use my grain & nut free sandwich bread as the base, but you could also use these grain free white fluffy rolls if you can tolerate nuts.

The best part of this recipe is that you don’t really even need a recipe. Just add a drizzle here and a sprinkle of salt here and it will come together beautifully!  I like to garnish my toast with a drizzle of truffle oil and handful of micrograms because the flavor is just so incredible and rich, but you can leave that out if you want depending on your flavor preference!  You could also add a sprinkle of fresh chives or even basil!

I usually don’t have the patient to make these soft scrambled eggs, but trust me its worth the few extra minutes!  The Kitchn has great in depth instructions for making soft scrambled eggs if you really want to make them perfect.

Grain Free Toast with soft Scrambled Eggs, Smoked Salmon, Asparagus and Truffle Oil

Ingredients

• 1/2 bunch asparagus spears
• 1 tbsp olive oil, for roasting asparagus
• 4 eggs
• 2 tbsp coconut milk or grass-fed heavy whipping cream
• 2 tbsp butter
• 1/2 cup feta cheese crumbles (omit for dairy free)
• 4 slices grain & nut free sandwich bread
• 4 slices smoked salmon
• handful of microgreens
• 1 tbsp truffle oil, optional
• salt and pepper to taste

Directions

• Preheat the oven to 375 degrees F.  Place the asparagus spears on a baking sheet and lightly drizzle with olive oil and a sprinkle of salt and pepper.  Roast for 8-10 minutes depending on the size of your asparagus.
• Meanwhile, warm a small, heavy bottomed skillet to low heat.  Melt half of the butter in the skillet.  Whisk together the eggs and coconut milk or cream.  Swirl the butter around in the pan making sure it coats the bottom and sides of the pan.  Add in the egg batter and feta cheese still cooking over very very low heat.  Depending on the size of your pan the eggs can take anywhere from 10-15 minutes to cook.  The more often you stir the more “custard” like the eggs will be.  Just when you no longer see any egg liquid, your eggs are done, so remove them from the heat immediately!
• While the eggs are cooking, toast your bread and spread the remaining butter over each slice.
• Plate the toast layering first with the soft scrambled eggs, smoked salmon, asparagus and then a drizzle of truffle oil and sprinkle of micro greens.  Salt and pepper to taste.