About
Scrambled eggs are one of the quickest and easiest breakfasts without skimping on deliciousness! I like to pair my scrambled eggs with smoked salmon because it’s salty and gives a great contrast with the soft scrambled eggs. I serve this with a firm, but ripe avocado on the side. This meal would be great for breakfast, lunch or easy dinner. The cream is completely optional if you are looking for a dairy-free meal.
Ingredients
- 3 large raw egg
- 1 tablespoon heavy cream
- 1 ½ teaspoon avocado oil
- ½ each avocado
- 2 ounce alderwood smoked cajun coho salmon by private selection
Instructions
- Scramble 3 large eggs and cream with a fork (omit cream if dairy-free).
- Heat a small non-stick saute pan over HIGH heat and wait until pan is almost smoking. Add the avocado oil and then the eggs. Using a heatproof rubber spatula, move the eggs around constantly, working very fast making sure to scrape up the sides and not let them brown. This whole process should take less than a minute. Keep stirring the eggs until they are not runny anymore, but not brown. Place them on a plate immediately, do not let them sit in the pan.
- In the meantime, crumble the salmon and slice the avocado.
- Place eggs next to salmon and avocado!
Nutrition Facts
- Servings: 1
- Calories: 558.1kcal/2335.1kJ (per serving)
- Fat: 43.1g (per serving)
- Carbs: 9.0g (per serving)
- Protein: 33.8g (per serving)
