Breakfast
Smoked Salmon Scrambled Eggs on Rye
1 serving · 10 minutes
407calories
33 gprotein
24 gcarbs
20 gfat
Per serving
Ingredients
For 1 serving
- 2 eggs
- 50 g smoked salmon (2–3 slices)
- 45 g rye bread (1 larger slice)
- 40 g Greek yogurt, 0% (2 tablespoons)
- 3 g butter (a small piece)
- 3 g fresh dill (a few sprigs)
- Salt (cautiously, the salmon is salty), pepper, a few drops of lemon juice
Instructions
- Whisk the eggs with a pinch of pepper. Add very little salt, the salmon is salty enough.
- Mix the yogurt with half of the dill, a few drops of lemon juice and a little pepper. Tear the salmon into strips.
- Toast the rye bread and spread it with the dill yogurt.
- In a non-stick pan, over low heat, melt the butter, pour in the eggs, and slowly push from the edges toward the center with a spatula for 2–3 minutes, until it sets in large, soft curds, but still glossy.
- Remove from heat and fold in half of the salmon. The heat of the pan will just warm it through. If you stir it on the heat, the salmon will turn white and dry out.
- Pile the scrambled eggs onto the bread, top with the remaining salmon, and sprinkle with the remaining dill and pepper.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
