Avocado Salmon Scram - Bowl Recipe

Parboil diced potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain and dry well on a towel.

Heat a large skillet over medium-high heat. Add olive oil and butter. When shimmering, add the diced onion and cook 2–3 minutes until softened.

Add the drained potatoes in a single layer. Let cook without stirring for 3–4 minutes to develop a crisp crust. Then toss or flip periodically for another 6–8 minutes until golden and crisp on most sides.

Season with salt, black pepper, and smoked paprika. Keep warm on the lowest heat while you prepare the rest of the bowl.

Pat the salmon fillet dry. Rub with olive oil, lemon juice, salt, and black pepper.

Heat a separate nonstick or cast-iron skillet over medium-high heat. When hot, add the salmon and sear 3–4 minutes skinless-side down until a golden crust forms. Flip and cook another 2–3 minutes, or until internal temperature reaches 125–130°F (slightly under for a moist finish). Remove from heat and tent with foil to rest for 2 minutes.

Crack the eggs into a bowl, add milk or cream, salt, and pepper. Whisk lightly until combined but not frothy.

Heat a nonstick skillet over medium-low heat and add 1/2 tablespoon butter. Add the chopped spinach and sauté 30–45 seconds until wilted.

Pour the beaten eggs into the pan with the spinach. Add the halved cherry tomatoes around the eggs. Let set briefly, then gently stir with a spatula, pulling the eggs from the edges to the center until soft, creamy curds form. Remove from heat when just set; the eggs will finish cooking off-heat.

Quick stovetop hollandaise

Place a heatproof bowl over (not touching) simmering water. Add the egg yolks, lemon juice, and Dijon (if using) to the bowl. Whisk constantly until the mixture thickens slightly and becomes pale, about 1–2 minutes.

Slowly drizzle the hot melted butter into the yolk mixture a little at a time while whisking vigorously to emulsify. Continue until all butter is incorporated and sauce is thick and glossy.

Season with salt and a pinch of cayenne or a drop of hot sauce. Keep warm (off heat) until serving. If the sauce becomes too thick, whisk in a few drops of warm water or lemon juice to loosen.

Divide the warm homefries onto a serving bowl or plate as the base.

Top the homefries with the scrambled eggs (spinach and tomato mixed in), arranging them in the center.

Place the rested salmon fillet on top of the eggs.

Fan the sliced avocado alongside the salmon. Spoon 2–3 tablespoons of warm hollandaise over the salmon and eggs.

Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.