Scrambled Egg and Smoked Salmon Keto Avocado Boats

Scrambled Egg and Smoked Salmon Avocado Boats

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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
Keyword: avocado, Salmon
Servings: 2
Calories: 571kcal

Ingredients

  • 30 g smoked salmon
  • 4 small eggs
  • 2 medium avocados ripe
  • 2 tablespoons single cream
  • 1 tablespoon chives finely chopped
  • 1 tablespoon butter
  • 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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