Scrambled Eggs with Salted Salmon and Avocado
Soft scrambled eggs with slices of lightly salted salmon, avocado, and whole-grain bread. A filling breakfast with a good amount of protein.
- Time
- 15 min
- Serving
- 576 kcal
- Ingredients
- ≈ $3.95
- Protein
- 34 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 3 pcs
- 2 Lightly salted salmonpack 200 g ≈ $9.00 50 g
- 3 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 4 Whole-grain breadpack 350 g ≈ $2.17 35 g
- 5 Green onionspack 50 g ≈ $1.30 10 g
- 6 Butterpack 180 g ≈ $1.58 5 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Crack the eggs1 into a bowl and lightly2 beat with a fork and black pepper.
Cut the salmon into thin strips, slice the avocado3, and chop the green5 onion.
Heat a skillet with oil over low heat and pour in the eggs1.
Cook for 3–4 minutes, constantly pushing the eggs1 with a spatula from the edges toward the center, until they are still soft and moist.
Toast the bread in a dry skillet for 1–2 minutes until lightly2 crusted.
Plate the scrambled eggs1 and add the salmon, avocado3, bread, and green5 onion.
Tips
- Why it works
- Low heat lets the eggs set in small soft curds and keeps them from drying out over 3 to 4 minutes.
- Substitutions
- Swap the butter for 1 tsp of vegetable oil. Swap the whole grain bread for regular bread, 35 g.
- Common mistakes
- A common mistake is overcooking the eggs. You'll see large dry lumps and a watery layer around the edges.
- Storing and reheating
- Eat the scramble fresh, as it turns dense after the fridge. Keep the salmon and avocado separately for up to 1 day and reheat the eggs over low heat for 1 to 2 minutes.
- Serve with
- Serve for breakfast with tomatoes or cucumber to add freshness without extra cooking.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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