Smoked Salmon Scrambled Eggs with Dill

Fresh dill and diced avocado complement delicious coldsmoked salmon, peppery arugula, and buttery eggs. Smoked Salmon Scrambled Eggs with Dill

Prep Time: 5 mins Cook Time: 5 mins Yield: 2 cups

Serving Size: 1 cup

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

Nutrition per Serving

Fat 80% Protein 19% Net Carb 1% Ratio 1.7:1 1 In a medium bowl, whisk eggs, sea salt, black pepper, and heavy cream. Set aside.

2Heat a medium skillet or nonstick pan over medium heat. Add unsalted butter to the skillet.

3When butter is completely melted, pour egg mixture into the skillet. Add cold-smoked salmon and baby arugula.

4Stirring constantly, cook for 2 to 3 minutes, or until eggs coagulate. Remove the skillet from heat immediately.

5Divide 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.

Calories 531

Fat 47g

Protein 26g

Total Carbohydrate 9g

Dietary Fiber 8g

Net Carbohydrate 1g