Soft Scrambled Eggs with Sautéed Spinach & Sourdough

1. 1
   Heat olive oil in a small skillet over medium heat.
2. 2
   Add spinach and cook for 1 minute until just wilted.⏱ 1 min
3. 3
   Transfer spinach to a plate and keep warm.
4. 4
   Toast sourdough slice until golden brown and crusty.
5. 5
   Crack cold eggs into a small nonstick saucepan off the heat and add butter cubes.
6. 6
   Place pan over medium-low heat and stir constantly with a silicone spatula.
7. 7
   Move pan off heat for 20 seconds while continuing to stir as curds form.⏱ 20 sec
8. 8
   Return pan to heat for 30 seconds, repeating on-and-off heat until softly set and creamy.⏱ 30 sec
9. 9
   Remove from heat immediately, fold in chives, and season with salt and pepper.
10. 10
    Pile sautéed spinach and scrambled eggs over the toasted sourdough and serve.
11. 11
    Place a small dry skillet over medium-low heat.
12. 12
    Add chopped walnuts and toast for 3 minutes until fragrant, stirring frequently.⏱ 3 min
13. 13
    Transfer toasted walnuts to a small dish to cool completely.
14. 14
    Combine blueberries, raspberries, lemon juice, and honey in a small mixing bowl.
15. 15
    Gently crush a few berries with a fork to release their juices, then toss together.
16. 16
    Spoon chilled Greek yogurt into the center of a shallow bowl.
17. 17
    Create a small well in the center of the yogurt using the back of a spoon.
18. 18
    Spoon the berries and their juices into the center well.
19. 19
    Scatter toasted walnuts over the top.
20. 20
    Dust lightly with ground cinnamon and serve immediately.
21. 21
    Place a medium heavy-bottomed saucepan over medium heat.
22. 22
    Add steel-cut oats and toast dry for 3 minutes until fragrant and nutty.⏱ 3 min
23. 23
    Pour in water, milk, and fine sea salt, stirring to combine.
24. 24
    Bring mixture to a gentle boil over medium-high heat.
25. 25
    Reduce heat to low, cover partially, and simmer for 20 minutes, stirring occasionally.⏱ 20 min
26. 26
    Check oats; they should be creamy and tender with a pleasant chew.
27. 27
    Remove pan from heat and stir in chia seeds, pure maple syrup, and vanilla extract.
28. 28
    Let oatmeal rest off the heat for 3 minutes so chia seeds plump.⏱ 3 min
29. 29
    Divide oatmeal into two warmed bowls.
30. 30
    Swirl 1 tablespoon of creamy almond butter into the top of each bowl before serving.
31. 31
    Toast seeded rye bread in a toaster or dry skillet until deeply crisp.
32. 32
    Scoop avocado flesh into a small bowl.
33. 33
    Add lemon juice, coarse sea salt, and cracked black pepper to the avocado.
34. 34
    Mash avocado with a fork until chunky-smooth, leaving some visible texture.
35. 35
    Spread mashed avocado evenly across the warm toasted rye slice.
36. 36
    Drape smoked salmon ribbons loosely over the avocado layer.
37. 37
    Scatter sliced red onion and drained capers over the fish.
38. 38
    Garnish with fresh dill fronds and a final crack of black pepper.
39. 39
    Heat olive oil in a wide skillet over medium heat.
40. 40
    Add diced bell pepper and scallion whites, cooking for 3 minutes until tender.⏱ 3 min
41. 41
    Crumble drained tofu directly into the skillet using your hands into bite-sized curds.
42. 42
    Whisk nutritional yeast, turmeric, cumin, garlic powder, salt, and almond milk in a small ramekin.
43. 43
    Pour spice slurry over the tofu in the skillet.
44. 44
    Stir gently to coat every curd evenly in the vibrant yellow spice mixture.
45. 45
    Sauté for 5 minutes over medium heat until heated through and excess moisture evaporates.⏱ 5 min
46. 46
    Remove skillet from heat and fold in scallion greens.
47. 47
    Divide scrambled tofu onto two plates.
48. 48
    Top each portion with sliced avocado and fresh tomato salsa.