Scrambled eggs are such a satisfying go-to meal at any time of day, especially when accompanied by avocado, bacon, or smoked salmon. Filling and delicious, you can enjoy this with the toasted bread of your choice. I especially love it on a toasted bagel. These scrambled eggs’ breakfast idea is among the 160 refined sugar-free recipes for everyday eating published in The mymuybueno Cookbook. What I love about this book is that she tells little stories about the inspiration behind each recipe. Try this recipe with your family and let us know what you think.
SERVES 2
Ingredients:
4 large free-range eggs
100g cream cheese
Pinch of flaked sea salt
Grind of black pepper
20g butter, plus extra for the toast
2 slices of toasted sourdough,
bagels or ultra seedy bread (p.42)
4 slices of smoked salmon
1 small bunch of fresh dill, finely chopped
1 lemon, quartered
Method:
Crack your eggs into a bowl and whisk them lightly, then add the cream cheese and mix well. Season with salt and pepper.
Put your butter into a saucepan and melt over a medium heat until bubbling, then add the egg and cream cheese mixture. Stir continuously with a wooden spoon, getting right into the edges. Cook until the mixture starts to thicken up. You can then turn off the heat while the eggs are still a little runny, as the residual heat from the pan will continue to cook them.
Toast your bread of choice and slather with butter, then top with scrambled egg and two slices of smoked salmon each. Sprinkle with chopped dill, a pinch of salt and a good grind of fresh black pepper. Serve with lemon wedges.
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