You probably know how home food always tastes better than anything you can eat at a restaurant or in a café; it must be because either you’ve done it yourself or you were more generous in putting more of that and a little bit more of that.
For this recipe, I got inspired from Urbanista’s Salmon Avocado plain scrambled eggs I ate on Friday. My recipe of the scrambled eggs will be less bland and tastier, and you can bet on me that I will be adding more smoked salmon pieces.
A serving for one person counts an average of 2 eggs to make your scrambled eggs. If you are having this as your only meal, you can count 3 or 4 eggs for a serving. But 2 eggs with a cup of milk or juice and a fruit perhaps will work for you if you’re hungry. There are 4 easy steps to make this recipe, try it out!
For one serving you will need,
2 large eggs
1 tsp of olive oil (preferable than butter)
½ a small avocado, diced
75 g of smoked salmon
1 tbsp of Greek yogurt/cottage cheese/sour cream (makes it creamier, optional)
1 tsp of dried dill (Aneth) if you don’t have fresh leaves (dill is great to enhance the taste of the salmon)
1 tsp of onion powder (don’t waste your time mincing an onion, onion powder will do)
Freshly ground black pepper
1 pinch of kosher salt
¼ of a lemon
Cookware and cutlery
Whisk or fork
2- Crack eggs into a bowl and add the yogurt, salt, black pepper, dill and onion powder. Whisk them all together to incorporate air into the mixture and make the scrambled eggs lighter and fluffy.
3- Pour the eggs mixture into the pan. As it starts to set, I stir, bring in, and turn over the cooked parts with the help of a heatproof spatula in order to form large, soft clouds; this will take about 4 to 5 minutes.
4-When ready, remove the scrambled eggs from heat and serve immediately on a plate. Garnish with the salmon and avocado pieces (and fresh dill if you have). Don’t forget to press the lemon quarter over the salmon!
Now it’s time to enjoy your royal meal, I hope you do!