I love smoked salmon. Not only do I love the taste but smoked salmon is high in protein, omega-3 fatty acids and contains a good amount of iron (just make sure to pick a smoked salmon that is not too high in sodium). For this dish, I combined smoked salmon and eggs and served it with lemon-dill sour cream and a handful of unsalted pretzels. The outcome?…I made this a few days in a row, and not just for breakfast.
Smoked Salmon Scrambled Eggs
Recipe type: Breakfast
Cook time:
Total time:
Serves: 1
Ingredients
- 2 Large Brown eggs
- 1oz. Smoked Salmon (I like Ducktrap River, available at Whole Foods)
- 2 tbsp. Sour Cream
- ¼ tsp. Dried Dill
- 2 squirts Lemon Juice (from a fresh lemon)
- Handful of Unsalted Pretzels (optional)
Instructions
- Spray or lightly oil a pan, and heat on low. Add the eggs and scramble them by gently pulling, lifting and folding the eggs, still over low heat.
- When the eggs are halfway done, add the smoked salmon (cut into small pieces) and fold into the eggs. Once the eggs are just about done, take pan off of heat and let sit for 1 minute. Leaving the eggs to finish cooking off of the heat helps keep them from overcooking and getting tough.
- In a small bowl, mix the sour cream, dried dill and lemon juice.
- Serve the eggs and sour cream mixture on a plate next to each other. Grab a handful of pretzels, and enjoy all together!
Nutrition Information
Serving size: 1 plate, without pretzels Calories: 238.5 Fat: 16 g Sugar: .1 g Sodium: 483 mg Fiber: .1 g Protein: 19.3 g
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