Ingredients for Scrambled Eggs With Wild Smoked Salmon And Lemon Cream Sauce
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Lemon Peel
- Fresh Thyme
- 4 large eggs
- Salt And Pepper
- 1 tablespoon butter
- Green Onion
- Smoked Salmon
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How to Make Scrambled Eggs With Wild Smoked Salmon And Lemon Cream Sauce
- **Make the Lemon Cream Sauce:** In a small bowl, whisk together 1/4 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon finely grated lemon zest, and 1 teaspoon chopped fresh thyme. Season with salt and pepper to taste.
- **Prep the Eggs:** In a medium bowl, whisk 4 large eggs with a pinch of salt and pepper.
- **Sauté Green Onions:** Melt 1 tablespoon butter in a medium skillet over medium heat. Add 2 tablespoons thinly sliced green onions and sauté for 1 minute until softened.
- **Scramble the Eggs:** Pour the whisked eggs into the skillet. Cook, stirring frequently, until the eggs are set but still slightly moist, about 2-3 minutes.
- **Assemble the Dish:** Divide the scrambled eggs between two plates.
- **Add the Salmon:** Top each serving with 2 ounces thinly sliced wild smoked Alaskan salmon.
- **Drizzle & Serve:** Drizzle generously with the lemon cream sauce and serve immediately. Enjoy with a slice of buttered pumpernickel toast (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
42g
Carbs
0g
