Eggs are the ultimate adaptable superfood! This breakfast slice by Kelly Gibney is perfect for a relaxed brunch or lunch, this recipe is loaded with vegetables, delicious smoked salmon and a lovely depth of flavour from the lemon zest and fresh thyme.

Serves 6
Prep Time
Cook Time

INGREDIENTS

8 free-range eggs,
beaten lightly
⅓ cup almond meal (or use spelt flour or buckwheat flour)
¼ cup milk
1 cup finely grated Parmesan
½ cup peas (frozen is fine)
1 cup peeled and grated pumpkin
1 medium zucchini, grated and squeezed to remove liquid
1 tablespoon picked thyme leaves
zest of one lemon
150-200 grams smoked salmon, torn into chunks
sea salt and cracked black pepper
½ cup mixed seeds (I used sunflower seeds, sesame seeds, pumpkin seeds)
25cm square baking dish/slice tin lined with baking paper

 


Preheat the oven to 200°C.

Place all the ingredients, except the salmon and seeds, in a large bowl and mix until well combined. Gently mix through the salmon. Season with sea salt and cracked pepper. Pour into the tin and spread out evenly. Sprinkle the mixed seeds over the top. Bake for 35 minutes or until lightly golden and the egg has set. Enjoy hot or cold. 

Serve it with a green salad and wedges of avocado if available.

This brunch slice will keep well in the fridge for three days.


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