Yesterday, I went to a friend's party where said friend had smoked all his own meat. Now, I'm not a meat eater, but I will have the occasional fish, so my friend smoked a salmon. Salty and smokey and delicious.

So for brunch today, I made a smoked salmon omelet. A little indulgent for everyday, but just right for a lazy Sunday morning. I made a regular omelet and filled it with the salmon and finely shredded manchego cheese and topped the whole thing off with carmelized onions. The onions were a perfect compliment to the salty salmon. I even made a little omelet (sans onions) for my dog. She loves salmon and eggs too, and I see no reason she shouldn't partake in a lovely Sunday brunch.

Posting this without putting up a whole recipe makes me feel like I'm indulging in food porn. But who can resist?

I tried the same recipe, added spinach and topped with shredded light mexican-style cheese and tomatillo salsa. Really good too!

Any chance I get, I use avocados. Fuerte is my favorite and the early fuertes are just coming into season. These types of avocados are very creamy, but without being too watery. They have thin skin, so are not the type you can get in stores. The sweetest, creamiest part of a fuerte is the heart--the place right at the tip of the seed. It is perfectly delicious.

I often put sliced avocado on top of scrambled eggs with salsa, but lately, more and more, I've been experimenting with cooked avocados. Creamy, salty, warm, yum.

So, Avocado Egg Scramble:
(one heaping serving)

olive oil
1/4 to 1/2 cup diced onions
small clove of garlic (optional)
2 eggs (one whole egg and one egg white)
splash of milk and water
salt, pepper
1/4 to 1/2 cup mashed tofu
1/2 avocado mashed fairly smooth
shredded cheese, preferably swiss or similar

Heat over medium a 1/2 to 1 tablespoon of olive oil in a pan (sauce pans, opposed to skillets, work well with this one). Add the onion (and garlic), stir, and let cook for a few minutes till soft. Beat the eggs, splash of water, splash of milk and salt and pepper. Doesn't need to get too frothy, just slightly bubbly. Mix in the tofu then add all of it to the pot and mix thoroughly. As with regular scrambled eggs, mix/stir often until liquidy parts are almost no more. Just before eggs are finished (maybe a minute or so left), add the avocado and mix thoroughly. Continue cooking, and stirring, until eggs look done. The mix will be a little watery.

Serve in a dish and top with shredded cheese.

Variation: Green Eggs--had 1/2 cup or so of defrosted chopped frozen spinach when you add the egg mixture.