Mediterranean hash with salmon

I woke up refreshed this morning and decided to make a happy husband meal.

We had some leftover olive bruschetta and tabbouleh, so I decided to make a Mediterranean brunch.


  • 3 large eggs
  • Skinned salmon filet diced and de-boned (4oz)
  • Tabbouleh (I buy this because it’s easy, but feel free to make your own if you have time. Mine is from whole foods)
  • Olive bruschetta (I also bought this from whole foods. You can make it if you want.)
  • 1/4 avocado sliced
  • 2 servings of mixed greens
  • 1 pretzel roll
  • Olive oil
  • Salt
  • Pepper
  • Hard cheese of choice (I used Bella vitano ginger sartori Wisconsin. Manchego would be my second choice)
  1. Beat 3 eggs and set aside
  2. Slice pretzel roll in half and set aside
  3. Warm a large skillet with a tbsp of olive oil
  4. Add 3 tbsp each of the bruschetta and tabbouleh. Once it is heated through add the salt and a day of salt and pepper.
  5. Set heat to medium
  6. Sauté salmon to medium done
  7. While salmon is cooking put pretzel roll in the toaster. (We don’t have a toaster, so I put mine in the over before I started cooking)
  8. Once salmon is at medium pour eggs over and let cook
  9. Let eggs cook for about 1 min before mixing
  10. Mix until eggs are done and remove from heat
  11. Thinly slice cheese and top pretzel roll
  12. Mix can serve 2-3
  13. Plate with greens topped with Mediterranean hash, add 1/2 of the pretzel toast with cheese, and half of the avocado can be used for each serving.




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