Name: Creamy Scrambled Eggs with Smoked Salmon and Sautéed Kale
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 2.5 ounces Smoked Salmon; 100 grams Fresh Kale; 1 ounce Goat Cheese; 1 tablespoon Grass-fed Butter; 1 clove Garlic

Creamy Scrambled Eggs with Smoked Salmon and Sautéed Kale

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 Smoked Salmon and Sautéed Kale

Soft-scrambled eggs folded with ribbons of smoked salmon and tangy goat cheese, served over a bed of garlic-sautéed kale for a silky, savory finish.

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NUTRITION

Protein

34.1g

Fat

31.6g

Carbs

6.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

2.5 ounces Smoked Salmon

100 grams Fresh Kale

1 ounce Goat Cheese

1 tablespoon Grass-fed Butter

1 clove Garlic

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PREPARATION

1
Stem and roughly chop the kale, then mince the garlic clove.
2
Heat a large skillet over medium heat and melt half of the grass-fed butter.
3
Sauté the garlic for 30 seconds until fragrant, then add the kale and a tablespoon of water.
4
Cover the skillet for 2 minutes to steam the kale until tender and vibrant green, then remove to a plate.
5
Whisk the eggs in a small bowl until well combined.
6
Wipe the skillet clean and melt the remaining butter over low-medium heat.
7
Pour in the eggs and use a silicone spatula to gently move them, creating soft, creamy curds.
8
When the eggs are nearly set, fold in the smoked salmon and crumbled goat cheese.
9
Remove from heat immediately to prevent overcooking and serve the eggs atop the warm kale.