YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Smoked Salmon and Sautéed Spinach
Soft-scrambled eggs folded with silky smoked salmon and served over sautéed spinach and sprouted toast, finished with a buttery avocado slice.
INGREDIENTS
2 Large Eggs
2 ounces Smoked Salmon
1 tablespoon Ghee
1 slice Sprouted Grain Bread
3/4 medium Avocado
2 cups Fresh Spinach
PREPARATION
Whisk the eggs in a small bowl until the yolks and whites are completely combined.
Heat a half tablespoon of ghee in a non-stick skillet over medium heat and sauté the spinach until wilted.
Remove the spinach from the pan and set aside on a plate.
Lower the heat to medium-low, add the remaining ghee to the pan, and pour in the whisked eggs.
Stir the eggs gently and continuously with a spatula to create small, creamy curds.
When the eggs are nearly set but still moist, fold in the smoked salmon pieces and remove from heat immediately.
Toast the sprouted grain bread until golden brown.
Layer the sautéed spinach onto the toast, top with the creamy egg and salmon mixture, and finish with sliced avocado.