Smoked salmon breakfast skillet

This breakfast was inspired by a few chucks of wild smoked salmon in my fridge. 

I pulled out the salmon first and from there I pulled out a bag of frozen leftover baby potatoes, an egg, heirloom tomato and avocado. And to top it off a little chipotle mayo! 

It was such a nice mix of fresh yet smokey! 

I may have to hit the grocery store for some more smoked salmon on the way home from baby group this afternoon!

Ingredients

50 Grams wild smoked Salmon

3/4 cup Left over baby potatoes

1 Egg

1 TBSP Milk

1/2 Heirloom Tomato Chopped

1/4 Cup Avocado sliced

Salt and Pepper to taste

Chipotle Mayo

Directions

• In a medium sized frying pan, add the left over potatoes with a little olive oil to the pan and cook until warm.  
• While potato is cooking, wisk together the egg and milk. Move potato to the the side of the pan and add in egg mixture.  
• Scramble Egg until cooked, then mix with the potato and add in the smoked salmon and tomato.  
• Season with salt and pepper to taste
• Once everything is hot and cooked, remove from heat and plate.  
• Top with Sliced Avocado and a drizzle of Chipotle Mayo.