Creamy Scrambled Eggs with Smoked Salmon
Serves: Serves 1
  • 1 tsp ghee (or make your own)
  • ½ each red and orange mini sweet bell peppers
  • 1 green onion, chopped
  • 3 large eggs
  • 2 tbsp water
  • Pinch freshly cracked black pepper
  • Pinch Himalayan salt (go easy on this, the salmond adds a lot of salt)_
  • 75g salmon gravlax (or cold smoked salmon)_
  • ½ tsp fresh thyme, finely chopped
  1. Melt the ghee in a non-stick skillet set over medium-low heat; add the bell peppers and green onions and cook until softened, about 1 minute.
  2. Meanwhile, crack the eggs in a mixing bowl, add water, salt and pepper and whisk until slightly frothy.
  3. When the bell peppers are cooked to your liking, add the eggs to the pan and mix constantly with a heat resistant rubber spatula, breaking and folding the egg mixture as you go.
  4. When the eggs just about done but not quite completely cooked all the way , kill the heat, toss in the salmon and fresh thyme, give them a delicate stir until all the ingredients are well combined and let sit for about 45 seconds, which will allow the eggs to finish cooking, then serve.
Nutrition Information
Serving size: NF based on entire recipe
Recipe by The Healthy Foodie at