Scrambled Eggs with Salted Salmon and Avocado

1. 1 Eggspack 10 pcs ≈ $1.89 3 pcs
2. 2 Lightly salted salmonpack 200 g ≈ $9.00 50 g
3. 3 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
4. 4 Whole-grain breadpack 350 g ≈ $2.17 35 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Butterpack 180 g ≈ $1.60 5 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Crack the eggs¹ into a bowl and lightly² beat with a fork and black pepper.

2. Cut the salmon into thin strips, slice the avocado³, and chop the green⁵ onion.

3. Heat a skillet with oil over low heat and pour in the eggs¹.

4. 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.

5. Toast the bread in a dry skillet for 1–2 minutes until lightly² crusted.

6. Plate the scrambled eggs¹ and add the salmon, avocado³, bread, and green⁵ onion.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.