加州農場三文魚炒蛋早餐

Heat the extra virgin olive oil in a pan over medium heat. Add the shallots and cook them until they're lightly glazed, which should take about two minutes. Add the mushrooms and capers, stir everything together, and continue to heat.

Crumble the cooked salmon into the pan. Taste it, and if you like, add a sprinkle of flaked sea salt. Stir the salmon with the vegetables until the mixture becomes fragrant.

In a separate bowl, whisk the eggs together with the saffron strands (or an optional teaspoon of saffron tea) and the fresh chopped parsley. Pour this egg mixture into the pan and stir continuously until the eggs are scrambled to your liking.

Finish by drizzling the lemon juice and the optional pepper sauce over the scramble. Serve immediately and enjoy!