These Breakfast Stacks are made with a spiralized veggie base (sweet potatoes + potatoes + zucchini) topped with garlicky greens, a fried egg, Alaska Gold Smoked Salmon, and a Thai chile apricot glaze. They're the perfect "main dish" for your upcoming Mother's Day brunch, or any weekend this Spring for that matter!
I've been working on this for what seems like weeks, no months, really: an epic Mother's day brunch, at the beach, with my mom and daughter and some friends.
Booking a beach house on vrbo.
I am so excited that the day has finally come to share with you the entire fabulous Mother's Day brunch menu, with its beautiful colors, delicious flavors, and delicate touches Mom is sure to love (like the edible blooms adorning the lemon blueberry muffins, the gorgeous hydrangea, and the pink linen napkins to name a few). And seriously, how gorgeous is this photo?!?!?!
First, let's talk about the "main dish" --- the breakfast stack. It is superfood-packed:
- Sweet potatoes
Holy moly, so many nourishing things in one recipe!
Wild salmon has always been one of Babycakes' favorite foods... which I love. I even put it in her lunchbox! It is FULL of healthy omega-3 fatty acids, B vitamins, protein, vitamin D, and more. And it's even better when you know the source. That's why I love Alaska Gold Seafood --- they use a sustainable fishing method that is better for the ocean and produces the highest quality seafood. You can even see bios of each of their fishermen!
Everything is shipped directly to your house, quickly, and on dry ice.
Ready for your freezer.
And then your table.
And their smoked salmon is the best I've ever had --- it's the perfect texture and consistency: not dry, but also not overly oily.
I could seriously eat this on repeat for days upon days upon days, it's that good. So satisfying. So vibrant.
While we were in the South, I had a cookbook signing party in my hometown of Roswell, GA. The night was perfect and I was so thankful to spend it with so many dear friends. Babycakes enjoyed herself as well, especially when they started asking for her to sign "her page" in the cookbook. Seriously, how cute is she?!?!?!?
As I said, on that special page of my book:
"To my daughter, lovingly referred to as Babycakes... so beyond thrilled to be your mom, your cook, and your friend. "
So, here's the complete Mother's Day Brunch menu --- everything is equally fabulous:
--------------------------------------------------------------------------------------------------------------------------------------- This is a sponsored conversation written by me on behalf of Alaska Gold Seafood. The opinions, recipe, beautiful food photography and text are all mine. Thank you for supporting brands that support Nosh and Nourish!!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.
Smoked Salmon Breakfast Stacks
smoked salmon breakfast recipes | smoked salmon and eggs | mother's day brunch recipes | gluten-free brunch recipes | spiralized veggie breakfast
- Preheat the oven to 400 degrees.
- After you've spiralized the zucchini, wrap the zoodles in a large paper towel and squeeze out some (or most) of the excess liquid.
- In a large mixing bowl, combine the zucchini noodles, sweet potato noodles, and potato noodles. Add in the Montreal Chicken Seasoning, colby jack cheese, eggs, and corn flour. Use your hands to combine/mix everything together so that the noodles are evenly coated.
- Use 6 round ramekin dishes (approximately 3" in diameter) to build the noodle nests. Spray them with nonstick spray, then fill them with the coated noodles. I like to place them in rows on a large cookie sheet, so they're easier to take in and out of the oven as a group.
- Bake for 20 minutes or until noodles are cooked through and the tops are a nice golden brown.
- Meanwhile, combine the sauce ingredients: apricot jam and thai chile paste in a small bow. Stir together, then set aside.
- In a large skillet over medium heat, saute the garlic and spinach for approximately 5 minutes until the spinach is soft and wilted. Place the garlicky greens on a plate and set aside.
- In that same large skillet over medium heat, fry your eggs. I use large widemouth mason jar lids to create perfect circles, but this is just optional. To do so: butter the lids, then place two of them in the skillet. Crack an egg over each of the round metal mason jar lids. Then, cover the entire skillet with a large glass lid. This helps them cook from the top. Cook for approximately 5 minutes or until egg has reached its desired firmness. I like them to be a little drippy, but not too runny.
- Assemble your stacks: use a knife and spoon to remove the spiralized veggie nests from the ramekins. Place it on a plate, then add a spoonful of garlicky greens and a pinch of microgreens. Then, top it with the fried egg, followed by the smoked salmon. Finally, drizzle a tablespoon or so of the thai chile apricot glaze over the top.
Yields 6 Servings