• 5 Pastured eggs, lightly beaten
  • 2 tbsp unsalted grass fed butter, cut into small pieces
  • 1 tsp chia seeds
  • 1 tbsp fresh dill leaves
  • 4 leaves Tuscan kale, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 tbsp olive oil
  • 2 oz Smoked Wild Salmon, thinly sliced
  • 1 avocado, cut into 1/2 “ pieces
  • salt and pepper, to taste


  1. In a medium sized mixing bowl, combine lightly beaten eggs with butter, dill, chia seeds and Smoked Salmon.
  2. Heat the olive oil over medium low heat in a medium sized non-stick or well seasoned cast iron pan.
  3. Add the kale and gently wilt, about 1 minute. Add the garlic and sweat for another minute then add the egg mixture.
  4. With a heat-resistant rubber spatula, gently fold the eggs together until creamy and lightly scrambled, but still a little moist.
  5. Fold in the avocado at the very last minute and serve right away
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