44 Breakfasts
Fresh dill and diced avocado complement delicious coldsmoked salmon, peppery arugula, and buttery eggs.
Smoked Salmon Scrambled Eggs with Dill Prep Time:
5 mins
Ingredients 4 large eggs 1
⁄4 tsp. sea salt
1
⁄8 tsp. freshly ground black pepper
2 TB. heavy cream 3 TB. unsalted butter 2 oz. (55g) cold-smoked salmon, thinly sliced 1 cup baby arugula 1 avocado, diced 1 TB. fresh dill, finely chopped
Cook Time:
1 2 3
5 mins
Yield:
2 cups
Serving Size:
1 cup
In a medium bowl, whisk eggs, sea salt, black pepper, and heavy cream. Set aside. Heat a medium skillet or nonstick pan over medium heat. Add unsalted butter to the skillet.
When butter is completely melted, pour egg mixture into the skillet. Add cold-smoked salmon and baby arugula.
4
Stirring constantly, cook for 2 to 3 minutes, or until eggs coagulate. Remove the skillet from heat immediately.
5
Divide scramble onto 2 plates. Top with avocado and sprinkle with dill to serve.
Variation: This quick scramble can easily be
modified for variety. Replace smoked salmon with 2 ounces (55g) diced hard salami, and use 1 tablespoon fresh chives instead of dill to make Salami Scrambled Eggs with Chives.
Nutrition per Serving 80% Net Carb 1% Protein 19% Ratio 1.7:1 Fat
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
531
47g
26g
9g
8g
1g
