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Scrambled Egg with Smoked Salmon
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By Chef Karina Ulrich
Posted July 23rd, 2007
Servings: 1
Author Notes: This low carb breakfast recipe was created by Chef Karina Ulrich of the Auberge Mendocino Inn and Seaside Cottages on California's breathtaking Mendocino Coast. The Auberge used to hold Atkins Diet Retreats which featured hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn's chef. Participants enjoyed healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants. This recipe was part of that program.
Ingredients: 2 eggs
1 tablespoon heavy cream
fresh chopped dill to taste
salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 ounce cream cheese
1/2 to 1 ounce smoked salmon
3-4 slices cucumber, cut on the diagonal lemon or lime juice
pinch of cayenne or paprika
Instructions: Whisk eggs with heavy cream, add fresh chopped dill and salt and pepper to taste. Melt butter and olive oil in a nonstick pan. Add eggs and scramble over low-medium heat, stirring constantly from the outside in. When eggs are halfway set, add cream cheese and stir until almost done. Add chopped smoked salmon at the end and turn off heat. The eggs should still be moist. Serve with cucumber slices, drizzled with lemon or lime juice and a dusting of cayenne or paprika.

Net carb count per serving: 2.5


 

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