It might not be the first thing that comes to mind when you think of breakfast foods, but it is a super tasty and healthy option and honestly, my favourite way to start the day.

Seafood is packed with nutrients that are good for your health. It's a great source of protein, which can help you feel fuller for longer and keep your energy levels up throughout the day. Plus, seafood is rich in healthy omega-3 fatty acids, which are important for brain function, heart health, and reducing inflammation in the body.

There are many delicious seafood breakfast dishes you can try, such as smoked salmon with cream cheese and bagels, crab cakes, shrimp and grits, lobster omelets, and more. These dishes can be a great way to add some variety to your breakfast routine and try something new.

For some inspiration, check out three of my favourite seafood breakfast recipes below!

Smoked Salmon Egg Hash

This is one of my favourite weekend breakfasts. High-protein, hearty, and packed with Omega-3s. It's the best way to start the day!

cast iron pan
Small mixing bowl
Small pot

3 tbsp olive oil
1.5 lbs of your favourite potatoes (peeled and cut into 1/4 inch cubes)
1 tin of smoked salmon (my favourite is from Wildfish Cannery in Alaska)
1 red onion, chopped
2 tbsp green onions
1 tbsp chopped parsley
4 eggs

Boil the potatoes. Start by boiling the potatoes until softened. Pierce with a fork to confirm.
Heat cast iron pan and olive oil over medium-high heat.
Add the potatoes and onions, stirring to coat with the oil. Spread out in an even layer in the pan. Sprinkle with salt and pepper.
Cook and stir frequently until potatoes are browned and onions are cooked. Aprox 10-15 minutes.
Meanwhile, poach 4 eggs in boiling water. Remove from heat and set aside.
Fold salmon, green onions, and parsley into potato mixture.
Plat potato mixture evenly across four plates. Top each with a poached egg. Sprinkle with cheese or sriracha if desired.

Toasted Cream Cheese Bagel with Ontario Trout

It's simple, it's perfect, it never misses.

1 can of Ontario trout from SCOUT canning
1 of your favourite bagel
cream cheese (measure with your heart)
sliced red onion

Toast the bagel to your liking. Then smother with cream cheese. Top with Ontario trout and sliced onions. Enjoy!

Lobster Eggs Benedict

Small pot
Hand blender
Small mixing bowl
Microwave
Toaster

4 eggs
2 english muffins
1 can of SCOUT lobster
chopped parsley to serve

Hollandaise sauce

3 egg yolks
1 tsp dijon mustard
1 tsbp lemon juice
1/2 cup butter
a pinch of cayenne pepper
salt and pepper to taste

Begin by boiling a pot of water to poach your eggs
Once the water is boiling, add a splash of vinegar in. This will help the egg whites stay together when you add the egg in.
Crack one egg at a time into a small cup and slowly lower them into the pot. I use a measuring cup or a small cup or ease the eggs into the boiling water gently.
Let eggs poach for 2-3 minutes and then set aside.

Make the hollandaise sauce

Combine together egg yolks, lemon juice, dijon, salt and cayenne pepper using a whisk or a hand blender,
Melt the butter in the microwave. You need the butter to be HOT or else your sauce won't thicken. Make sure the butter is steaming hot and not just melted.
Slowly mix the butter into the yolk mixture and mix with a whisk or hand blender.

Assemble the eggs benny

Toast your english muffin to your liking then top with canned lobster. Add your poached egg on top, then drizzle the hollandaise sauce on. Finish the eggs benny with a sprinkle of parsley and cayenne pepper.

How to fix hollandaise sauce:

Making the hollandaise sauce is one of the trickiest parts of making Eggs Benedict, so don't stress if you don't get it right on the first try. But don't throw it out either! It's actually pretty easy to rescue a broken hollandaise sauce.

If you're hollandaise sauce is too runny or separated, here are three different ways you can bring it back to life:

Add 1-2 tbsp. of boiling water. If my sauce comes out too runny, I'll just grab a tbsp or two of boiling water from the pot poaching my eggs and blend it into the hollandaise.
Add an extra egg yolk. blending an extra egg yolk into the sauce is another way to get to the right consistency.
Mix in a tbsp of flour. Hey, it's not the greatest option, but it's effective. If I've really messed up the sauce, sometimes the only way to thicken it up is with some flour. Like I said, it's not great, but it never fails.

Remember that the key to getting hollandaise right all comes down to the HOT melted butter. If your hollandaise sauce keeps breaking up or turning out too runny it's because the butter isn't hot enough when you mix it.