Scrambled Eggs with Smoked Salmon and Lemon Cream

Ingredients

• Chinook salmon

  Fish, smoked

  2 oz or 57g

• Lemon juice

  Raw

  ¾ tsp or 4g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Sour cream

  Reduced fat

  2 tbsp or 30g

• Onions

  Young green, tops only

  1 stalk or 12g

• Lemon peel

  Raw

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Thinly slice onion. Finely grate lemon peel. Thinly slice smoked salmon.
2. Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
3. Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and saut 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

Similar Foods

• Scrambled Eggs with Smoked Salmon and Lemon Cream
• Scrambled Eggs with Smoked Salmon
• Scrambled Eggs, Avocado, and Smoked Salmon on Toast
• Smoked Salmon and Mushroom Scramble
• Bagel with Cream Cheese and Lox Any bagel, toasted, and topped with cream cheese and smoked salmon.
• Smoked Salmon and Egg Tortilla