I have a favorite menu item that I always order when I go to a special lodge nearby for brunch. I love smoked salmon. I love poached eggs. I love goat cheese. I love salad. I love hashbrowns. The smoked salmon skillet on the menu has them all.
I enjoy trying to re-create at home the wonderful recipes I taste in special restaurants. Of course, my version always involves a creative twist. Hash browned butternut squash replaces the potatoes in my recipe for great flavor.
- 3 cups Butternut squash, cubed
- 1/2 cup diced sweet bell peppers (I use red and yellow)
- 1/2 cup diced sweet onion
- Avocado Oil
- Salt, to taste (I don’t add much because the salmon is salty)
- Pepper, to take
- Nutmeg, just a dash or two
- 4 to 6 ounces smoked salmon or lox
- Goat cheese
- 4 eggs, poached
- Mixed baby greens
- Put about a tablespoon of oil in a saute skillet and allow it to warm. Add onions and bell peppers; saute until onions are transparent.
- Add cubed butternut squash to pan with onions and peppers, and season with salt, pepper, and nutmeg. Stir and saute until squash is golden brown.
- Add about a quarter cup of water to the pan and cover for a few minutes. This will steam the squash until it is fork tender.
- While squash steams, poach the eggs.
- To assemble the dish, put half of the squash mixture in each of two pasta dishes or plates. Add the following in layers: baby greens, smoked salmon or lox, goat cheese, and poached eggs.
- Enjoy!
If you have never poached eggs at home, it is not hard. Here are easy instructions.
Smoked salmon skillet quickly became one of my hubby’s favorite meals! When you want a light dinner or a delectable brunch, try this recipe and add a new favorite to your menu.
Sharing my heart for home!
