Smoked Salmon & Avocado Scramble with Herb Oil

Soft scrambled eggs nod to Nordic breakfast tables, where smoked fish often shares the plate. Here silky curds fold around smoked salmon and creamy avocado, finished with a bright lemon-dill herb oil.

Serves 3

Estimate for one serving

• 480 cal
• 28g protein
• 9g carbs
• 37g fat
• 6g fiber

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Ingredients

• 9 large eggs
• 6 oz smoked salmon
• 1 1/2 ripe avocado
• 1 shallot
• 1/4 cup fresh dill
• 3 tbsp fresh chives
• 3 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter

Instructions

1. 1Make herb oil: finely chop dill and chives, combine with olive oil, lemon zest, and salt; set aside.
2. 2Thinly slice shallot and remaining herbs; dice avocado and slice the second into fans for garnish.
3. 3In a bowl, whisk eggs with salt and pepper until homogeneous.
4. 4Heat butter in a nonstick skillet over medium-low until foamy. Add shallot and cook 60 seconds until translucent.
5. 5Pour in eggs and gently stir with a rubber spatula, folding every 10 seconds to create large creamy curds, about 3–4 minutes total.
6. 6When eggs are just set but still glossy, fold in flaked smoked salmon and diced avocado off-heat.
7. 7Divide among three plates, top with avocado fans, remaining herbs, a drizzle of herb oil, and fresh cracked pepper. Serve immediately.