Open-faced Scandinavian-style breakfast stacks
Servings 2
Ingredients
For the Smoked Salmon Stacks
- ¼ cup Whole30 Mayo (The New Whole30, page 230) or Whole30-compatible mayonnaise
- 1 tbsp capers, drained, rinsed, coarsley chopped
- 1 tsp chopped fresh dill
- 8 large Bibb lettuce leaves
- 4 hard-cooked large eggs, sliced
- 4 oz thinly sliced Whole30-compatible smoked salmon
- ½ Persian cucumber, sliced
- 2 radishes, sliced
- Salt and black pepper
For the Sausage-Apple Stacks
- 2 tbsp Whole30 Mayo (page 230) or Whole30-compatible mayonnaise
- 2 tbsp Whole30-compatible Dijon mustard
- 1 tbsp chopped fresh chives
- 8 large Bibb lettuce leaves
- 12 oz ground meat (pork, chicken, or turkey—see Tip)
- 2 tsp dried sage leaves, crushed
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ⅛ - ¼ tsp red pepper flakes
- 1 tbsp extra-virgin olive oil
- 1 apple cored, seeded, and diced
- ¼ cup microgreens or sprouts (such as pea, radish, or broccoli)
- 1 tbsp sliced or slivered almonds, toasted
Instructions
For the Salmon Stacks
- IN a small bowl, stir together the mayonnaise, capers, and ½ teaspoon of the dill. Set aside.
- ON each of 2 plates, arrange 4 Bibb lettuce leaves in stacks of 2. Top each stack with some of the sliced eggs, salmon, cucumber, and radish. Season lightly with salt and pepper.
- TOP each stack with about 1 tablespoon of the mayonnaise mixture. Sprinkle with the remaining ½ teaspoon dill.
For the Sausage-Apple Stacks
- IN a small bowl, stir together the mayonnaise, mustard, and chives. Set aside.
- ON each of 2 plates, arrange 4 Bibb lettuce leaves in stacks of 2.
- IN a medium bowl, combine the meat, sage, salt, pepper, onion powder, garlic powder, and red pepper flakes. Using your hands, combine well.
- IN a large skillet, heat the olive oil over medium-high heat. Add the seasoned meat to the skillet; cook, stirring occasionally, until meat is browned and cooked through, 6 to 8 minutes.
- DIVIDE the meat among the 4 lettuce stacks. Top with the diced apple.
- TOP each stack with about 1 tablespoon each of the mayonnaise mixture and the microgreens. Sprinkle with almonds.
Notes
Tip: If you're using ground chicken or turkey, opt for ground thigh meat, not breast. Breast meat is very lean, so your sausage may taste dry. The fat in thigh meat will help you get a nice browning on the sausage.