YOUR SOLIN GENERATED RECIPE
Silky Egg White Scramble with Smoked Salmon and Avocado
Soft-scrambled egg whites folded with ribbons of smoked salmon and creamy avocado, finished with a sprinkle of fresh dill.
INGREDIENTS
3/4 cup Egg Whites
2 ounces Smoked Salmon
1/2 medium Avocado
1 teaspoon Extra Virgin Olive Oil
1 slice Sprouted Grain Bread
1 tablespoon Fresh Dill
1 teaspoon Capers
PREPARATION
Whisk the egg whites in a small bowl with a pinch of sea salt and black pepper until slightly frothy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Pour the egg whites into the skillet and let them sit for 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs toward the center, stirring slowly and constantly to create soft, silky curds.
Just before the eggs are fully set, fold in the smoked salmon pieces and capers, then remove from heat immediately.
Toast the sprouted grain bread until golden brown.
Top the toast with the egg and salmon mixture.
Slice the avocado and place it on top or on the side, then garnish with fresh dill and a squeeze of lemon if desired.