YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Smoked Salmon and Roasted Sweet Potatoes
Enjoy a sophisticated breakfast that marries the creamy texture of lightly scrambled eggs with delicate smoked salmon and hearty, golden roasted sweet potatoes. This dish brings together comforting flavors with a refined presentation, perfect for a nourishing start to your day.
INGREDIENTS
2 large eggs
1 egg white
2 ounces smoked salmon
1 large sweet potato
1 tbsp extra virgin olive oil (for roasting)
1 tsp extra virgin olive oil (for eggs)
Salt & Pepper to taste
1 tbsp fresh chives, chopped
PREPARATION
Preheat your oven to 400°F. Wash the large sweet potato thoroughly and pat dry.
Dice the sweet potato into small cubes or wedges. Toss with 1 tablespoon of extra virgin olive oil, salt, and pepper to taste.
Spread the sweet potato pieces evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until tender and lightly crisp on the edges, stirring halfway through.
While the sweet potatoes roast, crack the 2 large eggs and add 1 egg white into a bowl. Whisk them together with a pinch of salt and pepper.
Heat a non-stick skillet over medium-low heat and add 1 teaspoon of extra virgin olive oil. Pour in the egg mixture and gently stir with a spatula to create soft, creamy curds. Remove from heat just before the eggs are fully set as they will continue to cook in the residual heat.
Plate the scrambled eggs and arrange the sliced smoked salmon on top or on the side. Garnish with 1 tablespoon of freshly chopped chives.
Serve immediately with the roasted sweet potatoes on the side, and enjoy your balanced and nourishing breakfast.