Name: Smoked salmon and scrambled eggs
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 4 oz smoked salmon, torn into bite-size pieces; 1/2 cup rye bread; 2 oz cucumber, thinly sliced; 1/2 cup fresh dill, chopped; 2 tsp salted butter; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

489 calories

Protein: 38g; 32% of calories
Carbs: 28g; 23% of calories
Fat: 24g; 45% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Toast the rye bread in a toaster. Thinly slice the cucumber and chop the dill. Place the toast on a plate and layer the cucumber slices on top.
Crack the eggs into a small bowl and whisk with the salt and black pepper until well combined.
Melt the butter in a 10-inch nonstick skillet over medium-low heat. Add the eggs and cook, stirring constantly with a silicone spatula, for 3 to 4 minutes until the eggs are set but still look slightly wet and silky. Done when set and soft, 160°F.
Spoon the scrambled eggs over the cucumber-topped rye bread. Arrange the smoked salmon over the eggs and garnish with the chopped dill.

Nutrition

Ingredients

Instructions

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