Scrambled Eggs with Smoked Salmon and Lemon Cream

Ingredients for Scrambled Eggs with Smoked Salmon and Lemon Cream

• 2 tablespoons soured cream

• 3/4 teaspoons fresh lemon juice

• 1/4 teaspoons (packed) finely grated lemon peel

• 1/4 teaspoons chopped fresh thyme

• 4 large eggs

• 1 tablespoon butter

• 1 large spring onion, thinly sliced

• 60g thinly sliced smoked salmon

How to make Scrambled Eggs with Smoked Salmon and Lemon Cream

Mix soured cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.

Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced spring onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.