Emulsifier Free Whole30 Garlic Chive Salmon Avocado Breakfast Plate
Breakfast doesn't have to mean compromise, and this savory morning plate proves it beautifully. Crispy-skinned salmon seasoned with garlic powder and black pepper, soft scrambled eggs cooked low and slow in ghee, and creamy sliced avocado come together for a meal that feels genuinely indulgent without a single additive in sight. Emulsifiers sneak into so many packaged sauces, flavored oils, and even some store-bought spice blends, so building a plate entirely from whole, single-ingredient foods is the cleanest way to sidestep them entirely. Every component here — avocado oil, ghee, fresh chives, lemon — is exactly what it says it is, nothing more. The technique matters too: searing the salmon skin-side down undisturbed gives you that golden, crackling crust, while the low-and-slow egg method produces pillowy, just-set curds that pair perfectly with the richness of the avocado. A squeeze of lemon over everything brightens the whole plate and ties the flavors together in the best way. This is the kind of breakfast that makes waking up early feel completely worth it.
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Learn more →Ingredients
2 servings
For the salmon
- 2 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
For the eggs
- 4 large eggs
- 1 tsp ghee
- 1 pinch fine sea salt
For serving
- 1 ripe avocado, halved, pitted, and sliced
- 1 lemon, cut into wedges
- red pepper flakes, to taste (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with garlic powder, salt, and black pepper.
- 2
Heat 1 tbsp avocado oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has turned opaque about two-thirds of the way up the sides.
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