Epicure Recipes

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Scrambled Eggs with Smoked Salmon

Fish & SeafoodGluten-freeHigh ProteinSugar ConsciousBreakfast

11 min

8 servings

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Elegantly elevate scrambled eggs with this easy recipe.

Ingredients

  • 12 eggs
  • 1⁄4 cup sour cream
  • 2 - 3 tsp Lemon Dilly Dip Mix
  • 2 tsp Dijon-style mustard
  • Sea Salt, to taste
  • 1 tsp olive oil
  • 8 slices smoked salmon
  • 1⁄4 cup Pesto Sauce
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil

Preparation

  • Whisk eggs together, then whisk in sour cream, Lemon Dilly Dip Mix, mustard and Salt.
  • Coat frying pan with oil and set over medium heat. Swirl pan to evenly coat bottom and sides.
  • Pour in egg mixture. Using a spatula, gently scrape along pan bottom and push eggs from side to side. This will create large soft curds. Stir for 6-8 minutes, just until creamy and curds have formed. Remove from heat.
  • Divide between serving plates and drape each serving with a piece of salmon. Drizzle Pesto overtop and serve.

Epicure Products Used

Nutritional Information

Per serving(with 3 oz (90 g) of lox): Calories 300, Fat 21 g (Saturated 9 g, 0 0 g), Cholesterol 355 mg, Sodium 880 mg, Carbohydrate 3 g (Fiber 0 g, Sugars 1 g), Protein 25 g.