By Thomas McCrary Jr.
Crack the eggs into a bowl, add a pinch of salt and pepper. Whisk until thoroughly beaten and uniform in color.
Slice the smoked salmon into small strips. Set aside.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes. Set aside.
Halve the cherry tomatoes.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the halved cherry tomatoes. Sauté for about 2-3 minutes until they begin to soften.
Reduce the heat to low, then pour the beaten eggs into the skillet with the cherry tomatoes. Stir gently and continuously with a spatula to scramble, ensuring they cook slowly and evenly.
When the eggs are about halfway done (still slightly runny), add the smoked salmon strips. Continue to gently scramble until the eggs are fully cooked to your preference.
Remove the skillet from the heat and gently fold in the diced avocado. Let the residual heat warm the avocado without overcooking it.
Garnish with fresh dill and serve with a lemon wedge on the side for drizzling.
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This Breakfast Brunch recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 380 calories total.
Crack the eggs into a bowl, add a pinch of salt and pepper. Whisk until thoroughly beaten and uniform in color.
Slice the smoked salmon into small strips. Set aside.
Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes. Set aside.
Halve the cherry tomatoes.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the halved cherry tomatoes. Sauté for about 2-3 minutes until they begin to soften.
Reduce the heat to low, then pour the beaten eggs into the skillet with the cherry tomatoes. Stir gently and continuously with a spatula to scramble, ensuring they cook slowly and evenly.
When the eggs are about halfway done (still slightly runny), add the smoked salmon strips. Continue to gently scramble until the eggs are fully cooked to your preference.
Remove the skillet from the heat and gently fold in the diced avocado. Let the residual heat warm the avocado without overcooking it.
Garnish with fresh dill and serve with a lemon wedge on the side for drizzling.
Calories per Serving: 380
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