Scrambled Eggs with Smoked Salmon and Asparagus

Simple recipe with bold flavor and high in protein

I made this recipe several weeks ago but hesitated to share it because shortly afterward eggs were very hard to find in my area due to COVID-19 shopping!

The original recipe was found on America’s Test Kitchen. I modified it to decrease the fat content.

Really I thought it would make a great Easter brunch menu item, if not for just a good weekend breakfast or a fast dinner meal. I didn’t want to embarrass myself and share a scrambled egg recipe if no one could get eggs!

Now here we are just two days before Easter and I finally feel comfortable sharing the recipe. I imagine most of us have our groceries already, but nonetheless, my local store has been well stocked in eggs so here you are.

Smoked Salmon

If you wonder where you can purchased smoked salmon, it might be easier than you think. At least it was for me.

I was able to purchase a 2 ounce package of smoked salmon from Aldi. It was already thinly sliced and easy to cut into strips to put on top of my eggs and asparagus.

The flavor is bold and tasty. I really like the marriage of flavors with garlic in the eggs, the fresh crunch of asparagus and the smoked salmon. As you can image it brings in quite a bit of protein as well!

Scrambled Eggs with Smoked Salmon and Asparagus

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 145kcal

Author: Steph Wagner

Cost: $1.82 per serving

Easy and flavorful recipe using scrambled eggs, garlic, smoked salmon and fresh asparagus. Packed with protein for bariatric surgery patients.

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Ingredients

• 8 eggs
• 2 tsp chives dried
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 clove garlic pressed or minced
• 10 spears asparagus cut into 1/2 inch pieces
• 2 tbsp water
• 2 ounces smoked salmon cut into strips

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Instructions

• In a medium bowl add eggs, salt, pepper and dried chives. Whisk until no white streaks remain.
• Place a large nonstick skillet over medium high heat. Spray with olive oil or cooking spray and add garlic. Cook for one minute.
• Add asparagus and water. Cover and let cook for 3 to 4 minutes. Uncover and let cook until water has evaporated. Remove asparagus from the pan, cover to keep warm and wipe the pan.
• Return pan to eat and add scrambled egg mixture. Use a rubber spatula to scrape sides and bottom of the pan as eggs cook. When eggs are mostly cooked but just a bit runny, add asparagus back in and fold into eggs.
• Remove eggs to a serving dish and top with strips of smoked salmon.

Nutrition

Serving: 3oz | Calories: 145kcal | Carbohydrates: 1g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 382mg | Potassium: 146mg | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg