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Copper River salmon with scrambled egg and green vegetables

Updated: Apr 26, 2022

A hearty but still light start to the day. The perfect combination of eggs and salmon with fresh green vegetables. This warm breakfast sets you up with protein and vitamins to balance your blood sugar and hormones.

If eating for fertility, this is a fantastic meal for the luteal and period phases of the female cycle, and for detox to prepare the body for pregnancy.

Portions: 2

Made in 20 minutes


2 wild Alaskan salmon fillets

3 eggs (chicken)

1 tablespoon coconut oil

50ml almond milk

4 broccoli florets

2 good handfuls spinach

Juice of 1 lemon

A few sprigs of chives to serve, finely chopped

Sea salt and black pepper


  1. Thaw the salmon

  2. Heat the pan with coconut oil and fry the salmon on medium heat until white fat marbles out from meat. Squeeze half the lemon over the salmon and season with black pepper.

  3. At the same time steam the broccoli for 4 minutes.

  4. Meanwhile, crack the eggs into a small saucepan and add the almond milk and pinch of sea salt. Stir the mixture, breaking the egg yolks, avoid over-mixing if you like a contrasting white and yolk look. Heat the eggs on a high heat, then reduce to a medium-low heat, stir frequently enough to avoid sticking. Keep a close eye on the eggs and remove from the heat before they are completely set. They will finish setting in the pan while you serve up.

  5. Add the spinach to the side of the broccoli and steam both for 2 more minutes.

  6. Serve the salmon, eggs and vegetables, squeezing the remaining lemon juice over the top and adding the chives and a grind of black pepper.

Recipe from Rachel Bolton at Plan Yourself Pregnant

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