By Linga Parvathiii
Crack the large eggs into a bowl and whisk until thoroughly blended. Season with salt and pepper to taste.
Heat 1 tablespoon of butter in a non-stick skillet over medium heat until melted.
Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove the spinach and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Add the whisked eggs.
Gently scramble the eggs by stirring occasionally, allowing them to cook slowly until they are soft and creamy, about 5-7 minutes.
Fold the wilted spinach and smoked salmon into the scrambled eggs and stir gently to combine. Cook for an additional 1-2 minutes until the salmon is warmed through.
While the eggs are cooking, toast the sourdough bread slices to your liking.
Serve the scrambled eggs with spinach and smoked salmon on top of the toasted sourdough slices.
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By Linga Parvathiii
This Breakfast Brunch Seafood Eggs recipe is ready in 20 minutes and features Large eggs, Smoked salmon, Fresh spinach and other delicious ingredients. Contains 470 calories total.
Crack the large eggs into a bowl and whisk until thoroughly blended. Season with salt and pepper to taste.
Heat 1 tablespoon of butter in a non-stick skillet over medium heat until melted.
Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove the spinach and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium-low heat. Add the whisked eggs.
Gently scramble the eggs by stirring occasionally, allowing them to cook slowly until they are soft and creamy, about 5-7 minutes.
Fold the wilted spinach and smoked salmon into the scrambled eggs and stir gently to combine. Cook for an additional 1-2 minutes until the salmon is warmed through.
While the eggs are cooking, toast the sourdough bread slices to your liking.
Serve the scrambled eggs with spinach and smoked salmon on top of the toasted sourdough slices.
Calories per Serving: 470
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