Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

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

Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

Soft-scrambled eggs and egg whites folded with wild-caught smoked salmon, served over a slice of toasted sourdough with a sprinkle of fresh, aromatic chives.

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NUTRITION

365kcal
Protein
39g
Fat
11.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2/3 cup Liquid Egg Whites

2 ounces Smoked Salmon

1 slice Sourdough Bread

1/2 teaspoon Ghee

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined and slightly frothy.

  • 2

    Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface.

  • 3

    Pour the egg mixture into the pan and let it sit for 10-15 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the eggs toward the center in long sweeps to create soft, creamy curds.

  • 5

    When the eggs are about 80% cooked and still look slightly moist, fold in the smoked salmon pieces.

  • 6

    Remove the pan from the heat immediately to prevent overcooking; the residual heat will finish the eggs.

  • 7

    Toast the sourdough bread until golden and crisp, then place it on a serving plate.

  • 8

    Spoon the creamy egg and salmon mixture over the toast and garnish with fresh chopped chives and black pepper.

Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

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

Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

YOUR SOLIN GENERATED RECIPE

Creamy Scrambled Eggs with Smoked Salmon and Sourdough Toast

Soft-scrambled eggs and egg whites folded with wild-caught smoked salmon, served over a slice of toasted sourdough with a sprinkle of fresh, aromatic chives.

NUTRITION

365kcal
Protein
39g
Fat
11.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

1 Large Egg

2/3 cup Liquid Egg Whites

2 ounces Smoked Salmon

1 slice Sourdough Bread

1/2 teaspoon Ghee

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Whisk the whole egg and egg whites together in a small bowl until well combined and slightly frothy.

  • 2

    Heat a non-stick skillet over medium-low heat and add the ghee, swirling to coat the surface.

  • 3

    Pour the egg mixture into the pan and let it sit for 10-15 seconds until the edges just begin to set.

  • 4

    Using a silicone spatula, gently push the eggs toward the center in long sweeps to create soft, creamy curds.

  • 5

    When the eggs are about 80% cooked and still look slightly moist, fold in the smoked salmon pieces.

  • 6

    Remove the pan from the heat immediately to prevent overcooking; the residual heat will finish the eggs.

  • 7

    Toast the sourdough bread until golden and crisp, then place it on a serving plate.

  • 8

    Spoon the creamy egg and salmon mixture over the toast and garnish with fresh chopped chives and black pepper.