French · Brunch
Smoked Salmon Scrambled Eggs (Gluten-Free)
Soft French scrambled eggs folded with flaked smoked salmon, crème fraîche and chives, cooked low and slow for silky curds. Finished with lemon and black pepper, served on toasted gluten-free bread with eggs still glossy and barely set.
$5
6 minsPrep
8 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
412Calories
28.3gProtein
27.5gFat
13.8gCarbs
2.4gSugar
1.9gFiber
1124mgSodium
576mgChol
12.8gSat Fat
420mgPotassium
125mgCalcium
2.7mgIron
3.1mcgVitamin B12
4.2mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack eggs into a bowl, season with salt and black pepper, and whisk until fully combined with no white streaks remaining.
2
Melt
Melt butter in a small nonstick saucepan over low heat, swirling until foaming but not browning.
3
Cook
Pour eggs into the pan and stir constantly over low heat for 5 to 6 minutes until soft, glossy curds form and still appear slightly wet.
4
Fold
Remove from heat and fold in smoked salmon, crème fraîche, and chives quickly; residual heat warms salmon without overcooking.
5
Toast
Toast the gluten-free bread slice in a toaster or under a grill on medium heat for 2 minutes until golden and crisp at edges.
6
Plate
Spoon eggs onto toasted bread, squeeze lemon juice over top, add black pepper, and serve immediately while eggs remain soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g smoked salmon
- 66 large eggs
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp crème fraîche
- 4 tbsp4 tbsp fresh chives
- 2 slice2 slice gluten-free bread
- 1 tsp1 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
