Smoked Salmon Scrambled Eggs
Why This Is Strictly Keto
Eggs, butter, a splash of cream and cold-smoked salmon — that’s the whole dish. There’s no toast, no flour, no filler, just soft curds of egg folded around silky ribbons of salmon. It comes in around 2g net carbs per plate and is almost pure protein and fat.
Ingredients
- 6 large eggs
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 3 oz cold-smoked salmon, sliced into ribbons
- 1 oz cream cheese, broken into small pieces (optional)
- 2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Whisk the eggs: Beat the eggs with the cream and a small pinch of salt (go easy — the salmon is salty) and a few grinds of pepper.
Low and slow: Melt the butter in a nonstick skillet over low heat. Pour in the eggs and let them sit for a few seconds, then stir slowly and constantly with a spatula.
Build the curds: Keep stirring over low heat for 2-4 minutes. When the eggs are about three-quarters set but still glossy and wet, scatter in the cream cheese pieces if using.
Fold in the salmon: Add the salmon ribbons and fold through gently. The residual heat will just warm the salmon without cooking it firm.
Serve immediately: Slide onto warm plates while the eggs are still soft and creamy. Finish with chives and extra black pepper.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~300 kcal | 22g | 22g | 2g |
Tips
- The lowest heat you have patience for gives the creamiest result — high heat turns the eggs rubbery and weepy.
- Take the pan off the heat a moment before the eggs look done; they keep cooking on the way to the table.
- Hot-smoked (flaky) salmon works too — add it a little earlier so it warms through.
