Last week it rained here in the LC for almost 6 days straight! Any more rain and Noah would have had to start whittling the creosote and mesquites into an ark!
Rainy Days also means that Mom works on creating some new goodies for me (and Butthead too)…check out these yummy SALMON (did I mention SALMON is my FAVORITE? Even more so than bacon.) snax she made up for us…
OK, so it’s not really a Soufflé since there is no crème and Mom didn’t waste time separating the egg whites and whipping them, but whatevers, it’s deliciously savory protein packed goodness no matter what you want to call it.
1 pouch or approx. 5 oz. salmon ( w/ skin & bones optional);
1 C cooked Quinoa;
2 tbsp parsley (finely chopped);
Dash of garlic powder (optional);
Combine salmon, quinoa, parsley and garlic powder thoroughly in a mixing bowl. Divide mixture evenly between four ramekins. Crack one egg in each ramekin and stir slightly to break up the yolk and distribute ingredients. Place in microwave oven covered with a wet paper towel for 3-5 minutes or until the egg is cooked through. Let them rest in the microwave for several minutes before removing. The eggs can pop when heated in the microwave so use caution when removing them. Remove them from the ramekins and allow to cool completely before serving.
Alternatively you can steam them in the oven at 375o F. Set the ramekins in a baking pan and fill the pan with water to half the height of the ramekins. Bake for approximately 30 minutes or until the egg sets. Remove and allow to cool completely before serving.
NOTE: ALWAYS consult with your pet’s veterinarian regarding ingredients, serving sizes, & special dietary requirements prior to changing your pet’s diet.