Name: Creamy Scrambled Eggs with Chives and Smoked Salmon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.25 cup plain Greek yogurt; 3 oz smoked salmon; 1 tsp ghee; 1 tbsp fresh chives; 1 slice sourdough bread; 1 cup fresh baby spinach; 0.13 tsp sea salt; 0.13 tsp black pepper

Creamy Scrambled Eggs with Chives and Smoked Salmon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Chives and Smoked Salmon

Slow-scrambled eggs whisked with Greek yogurt for a velvety texture, served with savory smoked salmon and fresh chives over toasted sourdough.

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NUTRITION

Protein

44.3g

Fat

33.1g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.25 cup plain Greek yogurt

3 oz smoked salmon

1 tsp ghee

1 tbsp fresh chives

1 slice sourdough bread

1 cup fresh baby spinach

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
In a medium bowl, whisk the eggs and Greek yogurt together until the mixture is completely smooth and pale yellow.
2
Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the bottom of the pan.
3
Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove and set aside.
4
Pour the egg mixture into the same skillet, keeping the heat low to ensure a soft, custardy scramble.
5
Use a silicone spatula to gently push the eggs from the edges toward the center, creating large, delicate curds.
6
Just before the eggs are fully set, fold in the chopped chives, sea salt, and black pepper.
7
Toast the sourdough bread until golden and crisp.
8
Layer the wilted spinach and smoked salmon onto the toast, then top with the creamy scrambled eggs.