Scrambled Egg and Smoked Salmon Keto Avocado Boats

Scrambled Egg and Smoked Salmon Avocado Boats

Print Recipe
5 from 1 vote
These creamy scrambled eggs make for a decadent breakfast treat – perfect for lazy weekend brunches or when you fancy something a little different.
The recipe calls for the use of dairy, however, the cream can be omitted, and the butter replaced with olive oil to make the recipe dairy-free.
Prep Time9 mins
Cook Time4 mins
Total Time13 mins
Course: Breakfast, brunch
Cuisine: British, Mediterranean
Keyword: avocado, Breakfast, brunch, Easy, gluten free, keto, low carb, low carb recipe, Quick, Salmon
Servings: 2
Calories: 571kcal

Ingredients

  • 4 small eggs
  • 2 tablespoons single cream
  • 1 tablespoon chives finely chopped
  • 1 tablespoon butter
  • 30 g smoked salmon
  • 2 medium ripe avocados
  • sea salt and freshly ground black pepper to taste

Instructions

  • Add the eggs to a mixing bowl along with the cream, chives, salt and pepper. Beat together well to combine.
  • Heat the butter in a frying pan over a medium heat. Add the beaten egg mixture and allow it to settle and start cooking briefly.
  • Use a spatula or slice to scramble the eggs, cooking to preference.
  • Whilst the eggs are cooking, carefully slice each avocado in half lengthways and remove the pit. Peel away the outer skin, taking care not to break the avocado.
  • Once the eggs are cooked, divide equally between the four prepared avocado halves.
  • Roughly chop or flake the salmon and arrange on top of the eggs to serve.

Nutrition

Calories: 571kcal | Carbohydrates: 24g | Protein: 19g | Fat: 47g | Fiber: 17g

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