By Thomas McCrary Jr.
In a medium bowl, crack the eggs and whisk them until fully combined. Season with a pinch of salt and pepper, and set aside.
Heat 1 tsp olive oil in a large non-stick skillet over medium heat. Add the fresh baby spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove the wilted spinach from the skillet and set aside.
In the same skillet, add the remaining 1 tsp olive oil. Pour in the whisked eggs. Allow the eggs to set slightly, then gently stir with a spatula, bringing the eggs from the edges to the center, and continue to cook to create soft curds. This should take about 5 minutes.
While the eggs are cooking, slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into cubes.
When the eggs are almost set but still slightly runny, add the chopped smoked salmon and cubed avocado. Gently fold them into the eggs and cook for another 1-2 minutes to warm through.
Serve the scrambled eggs over the wilted spinach. Garnish with chopped chives and lemon wedges on the side. Add additional salt and pepper to taste if desired.
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By Thomas McCrary Jr.
This Breakfast Brunch Eggs Seafood recipe is ready in 20 minutes and features large eggs, smoked salmon, medium avocado and other delicious ingredients. Contains 400 calories total.
In a medium bowl, crack the eggs and whisk them until fully combined. Season with a pinch of salt and pepper, and set aside.
Heat 1 tsp olive oil in a large non-stick skillet over medium heat. Add the fresh baby spinach and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove the wilted spinach from the skillet and set aside.
In the same skillet, add the remaining 1 tsp olive oil. Pour in the whisked eggs. Allow the eggs to set slightly, then gently stir with a spatula, bringing the eggs from the edges to the center, and continue to cook to create soft curds. This should take about 5 minutes.
While the eggs are cooking, slice the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into cubes.
When the eggs are almost set but still slightly runny, add the chopped smoked salmon and cubed avocado. Gently fold them into the eggs and cook for another 1-2 minutes to warm through.
Serve the scrambled eggs over the wilted spinach. Garnish with chopped chives and lemon wedges on the side. Add additional salt and pepper to taste if desired.
Calories per Serving: 400
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