Breakfast & lunch
Scrambled Eggs & Smoked Salmon
Feels like a hotel breakfast, takes five minutes.
Serves 1Prep 5 minCook 5 min
1gcarbs
per serving
per serving
About 1g of carbs per serving. Everything in the list. How we worked it out
You'll need
Method
- Crack the eggs into a bowl, add the cream and a grind of pepper, and whisk with a fork.
- Melt the butter in a non-stick pan on a low heat.
- Pour in the eggs and stir slowly with a spatula, scraping the bottom, for 2 to 3 minutes.
- Take the pan off the heat while the eggs are still a little wet. They finish cooking in the pan.
- Spoon onto a plate, lay the smoked salmon alongside and scatter over the chives.
Tip
Low and slow makes soft, creamy eggs. High heat makes rubbery ones.
Swaps
- Ham or crispy bacon instead of smoked salmon.
- A handful of spinach stirred in at the end.
Storing it
Best eaten straight away. Keep opened smoked salmon in the fridge and use it by the date on the pack.
Food safety
Smoked salmon is ready to eat. If you're pregnant, NHS advice is to avoid cold-smoked fish unless it's cooked until steaming hot, so use ham or bacon instead.
How we worked out 1g of carbs
| Ingredient | Weight | Per 100g | Carbs |
|---|---|---|---|
| Eggs UK government food tables (trace) | 150g | 0g | 0.0g |
| Butter UK government food tables | 15g | 0.6g | 0.1g |
| Double cream UK government food tables | 15g | 1.7g | 0.3g |
| Total | 0.3g | ||
| ÷ 1 servings, rounded up | 1g | ||
Meat, fish, oil, salt, pepper and water have no carbs, so they're left out. How we count carbs.