FoodWage
Smoked Salmon & Brussels Sprout Scrambled Eggs
If you like a quick breakfast of scrambled eggs, you’ll love them with slivered, browned Brussels sprouts and savory smoked salmon. This recipe calls for “hot-smoked” chunked salmon, but you could also use smoked lox. Fuel for your day with plenty of protein, and skip the sugary cereals and pastries that lead to the inevitable mid-morning crash.
Ingredients for servings
Directions
In a small bowl, whisk the egg and egg white, reserve.
Place a small, nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Brussels sprout slices and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.
Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately