Scrambled Eggs with Smoked Salmon and Lemon Cream

Ingredients

• Chinook salmon

  Fish, smoked

  2 oz or 57g

• Lemon juice

  Raw

  ½ tsp or 3g

• 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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Lemon peel

  Raw

  ¼ tsp or 0.5g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

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

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