French · Breakfast
Smoked Salmon Scrambled Eggs (Keto)
French-technique scrambled eggs finished with butter and crème fraîche, folded with smoked salmon, and plated over sautéed spinach. Slow-curdled over low heat for a custardy texture, garnished with chives and cracked pepper, keeping the dish rich and under 6g net carbs.
$5
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
647Calories
52.8gProtein
46.2gFat
4.8gCarbs
1.6gSugar
1.1gFiber
2414mgSodium
869mgChol
18.8gSat Fat
738mgPotassium
178mgCalcium
3.2mgIron
8.4mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
crack eggs into a bowl, season with salt and pepper, whisk with fork until just combined. Tear salmon into ribbons and snip chives.
2
Saute
heat olive oil in small skillet over medium heat, sauté spinach for 1–2 minutes until just wilted. Transfer to serving plate.
3
Heat
lower to low heat, add butter to same skillet, swirl until melted and foaming, about 30 seconds. Pour in eggs and stir constantly with spatula, pulling from edges to center, for 3–4 minutes until thick, glossy curds form.
4
Plate
pull skillet off heat, fold in crème fraîche and half the salmon. Spoon eggs over spinach, scatter remaining salmon and chives on top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp creme fraiche
- 13 oz371g smoked salmon
- 2 tsp2 tsp fresh chives, finely snipped
- 3 oz86g fresh spinach
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper, cracked
