These fluffy scrambled eggs are seasoned with sea salt and black pepper, then cooked to perfection. Serve them alongside slices of cold-smoked salmon, and garnish with microgreens for a touch of freshness. Indulge in this delightful and satisfying dish for a decadent breakfast or brunch experience.
Ingredients
Makes 1
Eggs 2
Smoked Salmon 100g
Microgreens pinch
Olive Oil 1 tsp
Black Pepper 2 twist
Salt 1 pinch
Allergens: Eggs, Fish
Method
Crack two chicken eggs into a bowl and season with sea salt and black pepper. Whisk the eggs using a fork until well blended.
Place a non-stick pan over low heat and add a drizzle of olive oil. Allow the pan to heat up slightly.
Pour the whisked eggs into the heated pan. Gently stir and fold the eggs using a wooden spoon or spatula, ensuring they stay away from the edges of the pan. Continue stirring and folding until the eggs are nearly cooked throughout while maintaining a silky and creamy texture.
Transfer the scrambled eggs to a plate. Arrange slices of cold-smoked salmon on top of the eggs. Garnish with microgreens for a burst of freshness and visual appeal.
Nutritional Information
Per Serving
KCAL: 299.5 | PRO: 20.9g | CARB: 0.4g | FAT: 27.4g | FIBRE: 0.3g