Ingredients

• 1 cup fennel, chopped
• 1 large leek, sliced white and light green part
• 2 tbsp ghee or butter or olive oil
• 12 large eggs
• 1/2 cup half and half (or coconut milk for paleo)
• 1/2 cup mixed fresh herbs parsley, chive, dill
• 8 ounces smoked salmon (reserve about 1 ounce for topping)
• 4 ounces goat cheese
• 1/4 tsp black pepper
• avocado
• everything but the bagel spice

Directions

1. Preheat oven to 400°
2. In a large cast iron skillet over medium heat melt ghee and saute fennel and leeks until tender. Season with a small pinch of salt and a generous amount of black pepper. Set aside.
3. In a large bowl whisk together eggs, half and half, fresh herbs, black pepper, and cooked fennel and leek. Slowly stir in goat cheese and smoked salmon. Pour into cast iron skillet and place in oven for 18-20 minutes or until eggs are just set.
4. Remove from oven, allow to cool, and top with sliced avocado, reserved smoked salmon, and sprinkle with everything but the bagel seasoning.