Name: Smoked salmon and dill scramble
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large eggs; 6 large egg whites; 2 oz smoked salmon, chopped; 1 slice sourdough bread; 1 tsp salted butter; 1/2 cup fresh dill, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into a wedge

Nutrition

Per serving

487 calories

Protein: 47g; 39% of calories
Carbs: 45g; 37% of calories
Fat: 13g; 24% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 5 min

In a small bowl, whisk the whole egg, egg whites, salt, and black pepper together until the mixture is uniform and slightly foamy.
Melt the butter in a 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture and cook for 3 to 4 minutes, stirring gently and often. When the eggs are mostly set but still look wet, fold in the smoked salmon and half the dill. Done when the whites set and the yolks still soft.
While the eggs cook, toast the sourdough bread in a toaster until golden brown.
Transfer the scrambled eggs to a plate and sprinkle with the remaining fresh dill. Serve immediately with the toasted sourdough and the lemon wedge for squeezing over the eggs.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes