Classic combination of high-quality protein: eggs provide quality protein and smoked salmon adds naturally present fats. Avocado completes the healthy fat profile.
Mediterranean
Scrambled Eggs with Smoked Salmon and Avocado
Scrambled eggs with smoked salmon and avocado: protein breakfast high in omega-3 and healthy fats. Ready in 13 minutes.
- Spain
- Breakfast
- Light
- High protein
- Low sugar
- easy
5 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 4 g
- Fat 28 g
- Sodium 680 mg
Story behind the dish
Preparation
Scrambled Eggs with Smoked Salmon and Avocado is a preparation from Spain with easy difficulty. Reserve about 13 minutes in total (5 for mise en place and preparation, 8 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 free-range eggs.
- Have ready: 80 g of sliced smoked salmon.
- Have ready: 1 ripe avocado.
- Have ready: 2 tablespoons light cream cheese.
- Have ready: 1 teaspoon butter.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Beat the eggs with salt and pepper
Beat the eggs with salt and pepper. Add the cream cheese and mix. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Melt the butter in a non-stick pan over very low heat.
Melt the butter in a nonstick skillet over very low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour in the eggs and stir constantly with a spatula.
Pour in the eggs and stir constantly with a spatula, removing them from the heat if they set quickly. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Remove from the heat when they are still a little creamy (they will continue…
Remove from the heat when they are still a little creamy (they will continue to cook). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve on toast or alone
Serve on toast or alone, with salmon on top, sliced avocado, chives and dill. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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