Scrambled Eggs with Smoked Salmon and Lemon Cream

Ingredients

• Chinook salmon

  Fish, smoked

  2 oz or 57g

• Lemon juice

  Raw

  ¾ tsp or 4g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Onions

  Young green, tops only

  1 stalk or 12g

• Lemon peel

  Raw

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Thinly slice the onion, finely grate the lemon peel, and thinly slice the smoked salmon.
2. In a small bowl, combine the sour cream, lemon juice, lemon peel, and thyme. Season the lemon cream with salt and pepper to taste.
3. In a medium bowl, whisk the eggs together and season with salt and pepper.
4. Melt the butter in a medium nonstick skillet over medium heat. Add the sliced green onion and sauté for 1 minute.
5. Pour the eggs into the skillet and cook until almost set, stirring often, about 1 minute.
6. Divide the scrambled eggs between plates. Top with the sliced smoked salmon, drizzle with the lemon cream, and serve.