NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

2 oz smoked salmon

2 slice sourdough bread

0.5 tbsp ghee

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  In a medium glass bowl, vigorously whisk the whole eggs and egg whites with sea salt and black pepper until the mixture is uniform and aerated for maximum fluffiness.

• 2

  Place the sourdough slices in a toaster or under a broiler until they reach a crisp, golden-brown texture.

• 3

  Melt the ghee in a high-quality non-stick pan over medium-low heat. Add the baby spinach, tossing gently for 1 minute until it just begins to soften.

• 4

  Lower the heat to low and pour in the egg mixture. Using a silicone spatula, slowly sweep the eggs from the outer edges toward the middle, allowing large, soft curds to form without browning.

• 5

  Once the eggs are nearly set and look custardy, gently fold in the flaked smoked salmon to warm it through.

• 6

  Divide the velvety egg and salmon mixture over the toasted sourdough slices.

• 7

  Finish the dish with a sprinkle of finely minced fresh chives for a bright, herbaceous pop of flavor.