Smoked Salmon with Scrambled Eggs
Nutrition per serving
| Calories | 290 kcal |
| Protein | 26 g |
| Carbs | 1.5 g |
| Fats | 19.4 g |
| Saturated Fat | 4.7 g |
| Monounsaturated Fat | 10 g |
| Polyunsaturated Fat | 3.4 g |
| Sugars | 0.5 g |
| Fiber | 0.5 g |
| Sodium | 630 mg |
Ingredients
| Egg(s) | |
| Hot Smoked Salmon | |
| Spinach | |
| Olive Oil |
Preparation
Whisk the eggs together with a pinch of salt and pepper.
1. Heat the olive oil over a low-medium. Add the spinach and then the whisked eggs. Leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
Whisk the eggs together with a pinch of salt and pepper.
1. Heat the olive oil over a low-medium. Add the spinach and then the whisked eggs. Leave to sit for 30 seconds, then as the egg begins to set, gently pull the eggs across the pan to form large soft curds. Repeat this several times for 1-2 minutes.
2. Transfer the scrambled eggs onto a plate alongside the smoked salmon.