Two breakfasts: Banana-coconut smoothie & Egg Scramble with smoked salmon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two breakfasts: Banana-coconut smoothie & Egg Scramble with smoked salmon

Two breakfasts: Banana-coconut smoothie & Egg Scramble with smoked salmon

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 480 Calories/Serving

10 Minutes

Smoked salmon and chives lend a little Sunday brunch elegance to this simple weekday scramble. For the smoothie recipe, if you know your morning is going to be hectic, make this the night before and keep it in the refrigerator. In the morning all it needs is a quick blast in the blender just before serving.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • SMOOTHIE FOR TWO
  • 1 orange
  • 1 banana
  • 1 cup mango chunks
  • ¼ cup shredded coconut
  • 1 cup almond milk
  • SCRAMBLE FOR TWO
  • Smoked salmon
  • 4 eggs
  • Fresh chives
  • 1 orange
  • 1 banana
  • 1 cup mango chunks
  • ¼ cup shredded coconut
  • 1 cup almond milk
  • SCRAMBLE FOR TWO
  • Smoked salmon
  • 4 eggs
  • Fresh chives

Nutrition per serving


SMOOTHIE: Calories: 200, Protein: 3 g, Total Fat: 5 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 39 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 80 mg,
SCRAMBLE: Calories: 280, Protein: 27 g, Total Fat: 19 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Saturated Fat: 4.5 g, Cholesterol: 485 mg, Carbohydrates: 2 g, Fiber: 0 g, Added Sugar: 0 g, Sodium: 1140 mg,

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the banana and orange

  • Zest ¼ of the orange. Peel the orange and coarsely chop the fruit.
  • Peel the banana and coarsely chop the fruit.

2

Blend

In a blender, combine the orange zest and chopped fruit with the mango, shredded coconut, almond milk and 2 cups of ice. Blend until smooth.

Serve

Pour into smoothie into glasses and serve.

1

Prep the ingredients

  • Cut the salmon into 2-inch-wide pieces.
  • In a small bowl, gently beat the eggs with a pinch of salt.
  • Mince the chives.

2

Cook the salmon and eggs

In a nonstick frying pan over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the salmon and cook until lightly seared and warmed through, 1 to 2 minutes on each side. Pour the eggs over the salmon and gently fold with a spatula to scramble. Keep folding until the eggs are fluffy and cooked through. Remove the eggs from the heat. Fold in the chives and season with salt and pepper

Serve

Transfer to individual plates and serve warm.
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