Photo: Andy Li, Wikimedia Commons, CC0

Salmon Scrambled Eggs on Rye

Name: Salmon Scrambled Eggs on Rye
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 2 servings
Cuisine: North American
Ingredients: 5 large eggs; 95 ml liquid egg whites; ¾ can pink salmon, drained; ¾ green onion, chives; 2 tbsp light cream cheese; 2 slices whole wheat bread, rye or whole grain; ¼ tsp black pepper; cooking spray

Soft, creamy scrambled eggs folded with flaked salmon and chives, piled on toasted rye. A restaurant brunch made in six minutes.

414calories

41 gprotein
18 gcarbs
19 gfat
2 gfibre

per serving

Prep: 5 min
Cook: 6 min
Serves: 2
Cost: $3.28/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Drain the salmon, remove the skin and large bones and flake it. Snip the chives.
Whisk the eggs and egg whites in a bowl.
Heat a non-stick skillet over low heat, spray it and add the eggs. Stir slowly and constantly with a spatula until softly set, about 4 minutes. Low heat keeps them creamy.
Take the pan off the heat and fold in the cream cheese, salmon and chives; the eggs finish cooking from the heat of the pan.
Toast the bread, pile the eggs on top and finish with black pepper.