Ingredients

• 1 2/3 cups (packed) fresh stemmed basil leaves, coarsely chopped

• 1/2 cup (packed) fresh stemmed spinach, coarsely chopped

• 1/4 cup grated Parmesan cheese

• 1/4 cup olive oil

• 3 tablespoons fresh lemon juice

• 1 1/2 tablespoons pine nuts, toasted

• 2 garlic cloves, coarsely chopped

• Kosher salt, to taste

• 8 large eggs

• 1/4 cup whole milk

• 2 tablespoons ghee, olive oil, or avocado oil

• 1 medium shallot, sliced, rings separated

• Leaves stripped from 1 large thyme sprig

• 1/2 teaspoon red chile flakes

• Large pinch each of kosher salt and black pepper 

• 4 cups (4 ounces) loosely packed arugula

• 6 ounces cooked salmon, flaked

• 4 ounces fresh goat cheese, crumbled

• 3 slices smoked salmon (1 ounce)

• Small dill sprigs, for garnish