Scrambled Eggs with Smoked Salmon

Note from Cheri: 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 regularly holds Atkins Diet Retreats which feature hiking, exercise and stress-reduction sessions, visits to galleries, a salsa dance class and a cooking class by the Inn's chef. Participants enjoy healthy meals including gourmet breakfasts, lunches, light suppers and dinners at nearby restaurants. Click here for a full article about our experience at the Atkins retreats and for more of Karina's terrific low carb breakfast recipes.

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

Serves 1 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 limejuice and a dusting of cayenne or paprika. Net carb count per serving: 2.5