Name: Smoked salmon and scallion eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2.5 oz smoked salmon, chopped; 2 large eggs; 2 large egg whites; 1 scallions, thinly sliced; 1 1/2 tsp butter; 5 oz asparagus, trimmed; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

368 calories

Protein: 35g; 39% of calories
Carbs: 12g; 13% of calories
Fat: 19g; 48% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Heat a nonstick skillet over medium-high heat with half the butter. Add the asparagus and a pinch of salt. Cook for 5 to 6 minutes, turning occasionally, until tender and lightly charred. Remove from the pan and set aside. Done when tender and charred.
In a bowl, whisk the whole eggs and egg whites together with a pinch of salt and the black pepper until well combined. Stir in half of the scallions.
Wipe out the skillet and return to medium-low heat with the remaining butter. Pour in the egg mixture. Cook for 2 to 3 minutes, stirring gently with a spatula, until the eggs are mostly set but still slightly soft. Done when whites and yolks are set but soft, 160°F.
Gently fold the chopped smoked salmon and the remaining scallions into the eggs for 1 minute until warmed through. Plate the scramble alongside the seared asparagus.

Nutrition

Ingredients

Instructions

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