Smoked Salmon Scrambled Eggs with Dill

Smoked Salmon Scrambled Eggs with Dill

• Prep Time: 5 mins
• Cook Time: 5 mins
• Yield: 2 cups
• Serving Size: 1 cup

Ingredients

• 4 large eggs
• ¼ tsp. sea salt
• ⅛ tsp. freshly ground black pepper
• 2 TB. heavy cream
• 3 TB. unsalted butter
• 2 oz. (55g) cold-smoked salmon, thinly sliced
• 1 cup baby arugula
• 1 avocado, diced
• 1 TB. fresh dill, finely chopped

Instructions
1. In a medium bowl, whisk eggs, sea salt, black pepper, and heavy cream. Set aside.
2. Heat a medium skillet or nonstick pan over medium heat. Add unsalted butter to the skillet.
3. When butter is completely melted, pour egg mixture into the skillet. Add cold-smoked salmon and baby arugula.
4. Stirring constantly, cook for 2 to 3 minutes, or until eggs coagulate. Remove the skillet from heat immediately.
5. Divide scramble onto 2 plates. Top with avocado and sprinkle with dill to serve.
Variation: This quick scramble can easily be modified for variety. Replace smoked salmon with 2 ounces (55g) diced hard salami, and use 1 tablespoon fresh chives instead of dill to make Salami Scrambled Eggs with Chives.
Nutrition per Serving

• Calories 531
• Fat 47g
• Protein 26g
• Total Carbohydrate 9g
• Dietary Fiber 8g
• Net Carbohydrate 1g

Macronutrient ratio

• Fat 80%
• Protein 19%
• Net Carb 1%
• Ratio 1.7:1