Salmon and Eggs Breakfast Skillet
Salmon and buttery scrambled eggs come together with creamy avocado.
Ingredients
4 oz cooked salmon, flaked
3 eggs
1 Tbsp butter (for eggs)
1 Tbsp butter (for salmon)
1 Tbsp sour cream
½ avocado, sliced
1 Tbsp fresh chives, chopped
Salt and pepper, to taste
Macronutrients
Protein: 42g
Fat: 52g
Carbs: 4g
Preparation
Heat a skillet over medium heat and melt the butter (1 Tbsp) for the salmon. Add the flaked salmon (4 oz) and warm gently for 1–2 minutes, seasoning lightly with salt and pepper. Shred the salmon with a fork once cooked through.
In a bowl, beat the eggs (3) with a pinch of salt. Melt the butter (1 Tbsp) for the eggs and pour in the beaten eggs and scramble gently over low heat, stirring slowly to keep them soft and creamy.
When the eggs are just set but still slightly glossy, stir in the sour cream (1 Tbsp) for extra richness. Fold the warmed salmon and eggs together gently.
Plate the salmon and eggs, top with sliced avocado (½ avocado), and sprinkle with fresh chopped chives (1 Tbsp). Serve immediately while hot.
WEDNESDAY 250827