Scrambled Eggs with Smoked Salmon
Elegantly elevate scrambled eggs with this easy recipe.
1⁄4 cup sour cream
2 - 3 tspLemon Dilly Dip Mix
2 tsp Dijon-style mustard
Sea Salt (Grinder), to taste
1 tsp olive oil
8 slices smoked salmon
1⁄4 cupPesto Sauce
- Whisk eggs together, then whisk in sour cream, Lemon Dilly Dip Mix, mustard and Salt.
- Coat frying pan with oil and set over medium heat. Swirl pan to evenly coat bottom and sides.
- Pour in egg mixture. Using a spatula, gently scrape along pan bottom and push eggs from side to side. This will create large soft curds. Stir for 6-8 minutes, just until creamy and curds have formed. Remove from heat.
- Divide between serving plates and drape each serving with a piece of salmon. Drizzle Pesto overtop and serve.
Per serving (with 3 oz (90 g) of lox): Calories 300, Fat 21 g (Saturated 9 g, Trans 0 g), Cholesterol 355 mg, Sodium 880 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 1 g), Protein 25 g.