By Thomas McCrary Jr.
Begin by dicing the smoked salmon into bite-sized pieces and set aside. Halve the cherry tomatoes and chop the fresh dill. Cut the avocado in half, remove the pit, and scoop out the flesh, slicing it into thin pieces. Set these ingredients aside for later use.
In a bowl, crack the eggs and whisk them thoroughly with a pinch of salt and pepper until the mixture is well blended.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Pour the whisked eggs into the pan.
Using a spatula, stir the eggs gently and continuously to create soft, creamy scrambled eggs. As the eggs start to thicken but are still slightly runny, gently fold in the smoked salmon and cherry tomatoes.
Continue to cook the mixture until the salmon is heated through and the eggs are cooked to your desired consistency. Remove the pan from heat and gently fold in the avocado and most of the chopped dill, saving a little for garnish.
Serve the scrambled eggs on two plates, garnishing each with a lemon wedge and a sprinkle of the remaining dill. Add a grind of black pepper if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Egg Seafood recipe is ready in 20 minutes and features large eggs, smoked salmon, avocado and other delicious ingredients. Contains 450 calories total.
Begin by dicing the smoked salmon into bite-sized pieces and set aside. Halve the cherry tomatoes and chop the fresh dill. Cut the avocado in half, remove the pit, and scoop out the flesh, slicing it into thin pieces. Set these ingredients aside for later use.
In a bowl, crack the eggs and whisk them thoroughly with a pinch of salt and pepper until the mixture is well blended.
Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Pour the whisked eggs into the pan.
Using a spatula, stir the eggs gently and continuously to create soft, creamy scrambled eggs. As the eggs start to thicken but are still slightly runny, gently fold in the smoked salmon and cherry tomatoes.
Continue to cook the mixture until the salmon is heated through and the eggs are cooked to your desired consistency. Remove the pan from heat and gently fold in the avocado and most of the chopped dill, saving a little for garnish.
Serve the scrambled eggs on two plates, garnishing each with a lemon wedge and a sprinkle of the remaining dill. Add a grind of black pepper if desired.
Calories per Serving: 450
Your Rating:
