Scrambled Eggs with Smoked Salmon and Lemon CreamMisha Gravenor
Be sure to use wild smoked salmon, preferably from Alaska.
Recipe information
Total Time
20 min
Yield
Makes 2 servings
Ingredients
2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4 teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon
Preparation
Step 1
Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
Step 2
Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.
Nutrition Per Serving
Per serving: 271.4 calories (kcal)
65.8 % calories from fat
19.8 g fat
8.8 g saturated fat
455.5 mg cholesterol
2.3 g carbohydrates
0.3 g dietary fiber
1.9 total sugars
2.1 g net carbohydrates
18.3 g protein
#### Nutritional analysis provided by Bon Appétit
