Switch up your Whole30 breakfast routine with these light, but protein-packed, Whole30 Open-Faced Scandinavian-Style Breakfast Stacks from The New Whole30. Created to be visually appetizing and delicious, this recipe offers two different breakfast stacks—Smoked Salmon and Sausage-Apple Stacks. These breakfast stacks use vibrant, fresh vegetables synonymous with Nordic cuisine. Easy to prep and completely customizable, they are perfect for a leisurely weekend breakfast or an elevated brunch dish.
The smoked salmon stacks are paired with a creamy Whole30-compatible mayo, topped with briny capers for a hint of saltiness, and dill for freshness. Complemented with the crunch of Persian cucumbers and radishes, and layered on top of Bibb lettuce, these stacks might become your new morning favorite. They’re quick to assemble and have perfect blend of crunchy textures and herbaceous flavors. These stacks are nothing short of perfection.
The sausage-apple stacks are a heartier option that feature homemade sage-infused ground sausage. Combined with crisp diced apples, toasted almonds, and microgreens for added crunchy texture. The Whole30 mayo and compatible Dijon mustard add a savory-sweet twist to your stack for a punch of flavor. Packed with protein and warming spices, these stacks are a satisfying, nutrient-rich breakfast that are unbelievably decadent
Start your day off right with these Whole30 Open-Faced Scandinavian-Style Breakfast Stacks. Versatile, veggie-packed, and filled with fresh herbs these stacks aren’t short on flavors.
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.
