breakfast · british
Smoked Salmon Scrambled Eggs on Toast
Slow, glossy eggs and silky salmon on crisp sourdough. 36g protein.
Slow, glossy, custardy scrambled eggs finished with a spoon of cream cheese and chives, heaped on crisp sourdough and draped with silky smoked salmon, capers and lemon. Low heat and constant stirring are the whole technique; the eggs come off the stove while they still look slightly underdone.
8.0 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Eggs
- 4 large eggs4 large eggs
- ½ cup liquid egg whites120 ml liquid egg whites
- 2 tsp salted butter2 tsp salted butter
- 2 tbsp light cream cheese30 g light cream cheese
- 2 tbsp chopped fresh chives, divided2 tbsp chopped fresh chives, divided
To serve
- 2 slices sourdough bread2 slices sourdough bread
- 4 oz smoked salmon115 g smoked salmon
- 2 tsp capers, drained and roughly chopped2 tsp capers, drained and roughly chopped
- 1 tsp lemon juice, plus wedges to serve1 tsp lemon juice, plus wedges to serve
- 1 tbsp fresh dill fronds1 tbsp fresh dill fronds
- ¼ tsp black pepper, freshly cracked¼ tsp black pepper, freshly cracked
Method
- Whisk the eggs and egg whites in a bowl until completely smooth and no strands of white remain, about 30 seconds. Skip the salt; the salmon…
- Every step, timer and tip for this one…
5 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Best eaten immediately. Opened smoked salmon keeps 3 days in the fridge, tightly wrapped.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
