I recently went back to Alaska for a long weekend to see my family and celebrate my aunt’s birthday with a race and a camping trip. Since I needed 15 miles for my marathon training, I “warmed up” with 8.8 miles before running the 10k, which was a lot of fun. It didn’t even rain the whole time. The camping trip followed the next day (we camped in a cabin, in case you were appalled at the idea of camping in winter in Alaska) and she celebrated properly by having the adventure catered, which was awesome. Unfortunately for her, the caterer assumed she was feeding 7-10 Dwayne Johnsons instead of 7-10 normal-sized women, and gave her a rather mind-blowingly massive amount of food. Luckily for me, that means I came back to Bozeman with some of the extra smoked salmon – yum!

The following weekend I needed to run 17 miles for my marathon training – my longest run to date. I wasn’t really concerned about this until I actually started running. Oh boy. It was one of those runs where the first mile was hard and every mile after that just got harder. Hopefully it was just an off day and this week’s 20-mile goes much more smoothly. In any case, I eventually made it through those 17 miles and back home, but I was pretty freaking exhausted.

Fortunately I was able to reward myself with smoked salmon and scrambled eggs! Packed with protein and smokey salmon flavor, this was a great way to recuperate after an arduous adventure. The spinach adds some extra nutrients and great flavor, as well as some color for presentation. (Remember, you do eat prettiness.) Superbly filling, slightly decadent, and requiring minimal brainpower, this is possibly the perfect recovery meal. I definitely encourage all you distance runners out there to try it! (Or if salmon isn’t your thing, you can always give my veggie scramble a try instead.)

This is a super easy meal and is equally fantastic by itself, served with toast, rolled up in a tortilla, or as the inside of a bagel sandwich. Tons of options depending on your mood and how hungry you are. Feel free to add a few tablespoons of shredded cheese for extra flair, although it’s certainly not necessary.

With salmon season coming along soon I hope you’ll be able to give this a try. Or maybe you need to clear out last year’s frozen supply to make room for new stuff. Either way, this is an awesome way to have smoked salmon for breakfast (or lunch, in my case.)

And either way, I highly recommend following this meal with reading a book outside in the sunshine.

Smoked Salmon and Spinach Scrambled Eggs
Makes 1 serving

Ingredients

olive oil
1/2 cup fresh chopped spinach
1/4 – 1/3 cup diced smoked salmon
seasoning, to taste (optional, I use 1/4 tsp steak seasoning)

2 eggs
2 Tbsp milk (optional)

Directions

1. Heat a splash of oil in a small frying pan over medium heat until it thins and is easy to swirl in the pan.
2. Add salmon and spinach and sauté for 2-3 minutes, stirring often, until salmon is heated through and spinach is wilted.
3. Meanwhile, beat eggs and milk in a small bowl until combined.
4. Add eggs to frying pan and use a spatula to gently stir them until cooked through.
5. Serve immediately, solo or with a side of toast and coffee. Also great wrapped up in a tortilla or as a bagel breakfast sandwich.