Lox-ocado Bowl

From here on out, all of my quirky recipes shall be granted quirky names. It's just fitting, don't you think? When I was a small lassie, a Lox-ocado Bowl for breakfast would have sounded both strange and unappetizing, all in one. I practically lived on Eggo Mini Chocolate Chip Pancakes dipped maple syrup. Perhaps I'd have a mug of Swiss Miss Hot Chocolate with marshmallows to accompany my extraordinarily sugar-coated breakfast. Sweet was the best! The more sweet, I used to think, the better. I loved sugary things so much that when I got in trouble, my parents took away dessert as punishment. That's a sad, sad thing, if I don't say so myself. But that's a story for another time. The point is that even a year ago, I lived up to conventional American breakfast standards. However, fear not, reader! My habits have changed, and I now consume a super tasty and healthy morning meal.

Breakfast is a really important aspect of my day. I am, quite literally, breaking a fast. Whether you gobble it up early, or after a longer intermittent fast, your first meal can set your eating routine up for the entire day. Also, I just love the idea of breakfast. The sun is in the sky, the aroma of coffee lingers in the air, and opportunities are endless. So my outlook is: you may as well make a breakfast that is irrefutably awesome!

Lox-ocado Bowl for 1
Ingredients

• 1/2 package of lox (I like the Private Selection Wild Alaskan Sockeye Salmon; it comes in a two pack - how convenient if you want to make two bowls or have extra lox for another time!)
• 1/2 package of Green Giant Rice Cauliflower, thawed overnight
• 2-3 Tbsps butter, unsalted (Kerrygold is an excellent brand!)
• Salt and pepper to taste
• 1 egg
• A drizzle of sriracha 
• 1/2 avocado 
• Optional: leafy greens, lemon wedges, capers, etc.

Execution

Get all of your ingredients together. In a medium, nonstick skillet, melt about 2 Tbsps of butter and coat the bottom. Once the butter is melted, add your cauliflower rice to the pan. Cook for about 4-5 minutes, or until warm. Stir occasionally, and salt and pepper to taste. Next, move the cauliflower rice to one side of the pan and add your last tablespoon of butter to the other side. After this is sufficiently melted, crack your egg into the pan. Put a lid on the skillet and allow the egg to fry. It will be done when the white is set and the yolk is a little bit runny. Note that the egg may appear not to be done due to excess butter; but honestly, who doesn't love excess butter? Meanwhile, wash your avocado and slice one half. Wrap the other in plastic or cling wrap and put it in the fridge for another time. When the egg is cooked, spoon the cauliflower rice into a bowl, and slide the egg on top. Place your avocado slices to one side of the serving bowl, and drizzle with sriracha. Finally, lay the lox on the other side of the rice bed. Add any optional toppings that your heart desires. Now, go get an eating utensil, and enjoy! Make sure not to burn your tongue while wolfing down this fabulous dish.

Did you like my Lox-ocado Bowls? Have any ideas for different cauliflower rice breakfasts? Do let me know - I'd be so pleased to hear from you.

Farewell for Now,

Maya

Photo by Josh Bean on Unsplash, Photo by Alexandra Gorn on Unsplash,

Photo by Brooke Cagle on Unsplash