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Creamy Scrambled Eggs with Dill and Smoked Salmon
The addition of fresh dill and smoked salmon turns scrambled eggs into a special treat. Serve with buttered, toasted low carb bread slices.
8 eggs
3 tablespoons cream
1 tablespoon chopped fresh dill
1/2 teaspoon salt
4 tablespoons butter
4 green onions (white and 2 green), thinly sliced
6 ounces thinly sliced smoked salmon, cut into strips
Baby Spinach Leaves for garnish
1. In a large bowl, beat eggs, cream, dill, and salt. Melt butter in a large skillet over medium heat. Add green onions; cook 8 minutes, until softened.
2. Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set. Mix in salmon, cook 1 minute more or until eggs reach desired doneness. Transfer to warmed plates and garnish with spinach leaves.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes
8 eggs
3 tablespoons cream
1 tablespoon chopped fresh dill
1/2 teaspoon salt
4 tablespoons butter
4 green onions (white and 2 green), thinly sliced
6 ounces thinly sliced smoked salmon, cut into strips
Baby Spinach Leaves for garnish
1. In a large bowl, beat eggs, cream, dill, and salt. Melt butter in a large skillet over medium heat. Add green onions; cook 8 minutes, until softened.
2. Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set. Mix in salmon, cook 1 minute more or until eggs reach desired doneness. Transfer to warmed plates and garnish with spinach leaves.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes
