Name: Smoked salmon and egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 large egg whites; 4 oz smoked salmon, chopped; 1/2 cup fresh dill, chopped; 1 1/2 tsp salted butter; 1/4 tsp salt; 1/2 tsp black pepper; 5 oz cucumber, thinly sliced; 1 tsp lemon juice; 1 oz sourdough bread, toasted

Nutrition

Per serving

531 calories

Protein: 52g; 40% of calories
Carbs: 30g; 23% of calories
Fat: 22g; 37% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, toss the sliced cucumber with the lemon juice and half the salt. Toast the sourdough bread and set aside.
In a medium bowl, whisk the whole eggs, egg whites, remaining salt, and black pepper until well combined and frothy.
Melt the butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook for 3 to 4 minutes, stirring gently, until the eggs are mostly set but still look slightly wet. Done when the whites and yolks are set but still soft.
Fold the smoked salmon and half of the dill into the eggs. Cook for 1 minute more just to warm the salmon. Remove from the heat and serve the eggs next to the cucumber salad and toast, topping the scramble with the remaining dill.

Nutrition

Ingredients

Instructions

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