Scrambled Eggs with Lox and Capers (Edit recipe)

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Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.
—Hayley

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PREP TIME

10 minutes

COOK TIME

8 minutes

INGREDIENTS

Serves: 1

Ingredients

1 tsp Capers
1 tsp Parsley, chopped
1 tsp Coconut Oil
1 whole Vine-ripened Tomato, sliced
1/4 cup Red Onion, chopped
2 oz Smoked Salmon, chopped
3 whole Pastured Eggs
1 tsp Salt and Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat coconut oil in a frying pan over medium heat.
Sauté onion until soft in coconut oil.
Whisk 3 eggs in small mixing bowl.
Mix chopped salmon in with whisked eggs.
Pour eggs and salmon over sautéed onion.
Cook, stirring gently to scramble.
Serve over sliced tomato, and garnish with capers, parsley, and black pepper.

Notes

Be sure to read the label when purchasing smoked salmon. You will want to look for a wild-caught cut without any added sugars.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	11 g
Carbohydrates:	6 g
Protein:	13 g
Cholesterol:	31 g
Sodium:	1624 mg
Fiber:	2 g
Sugars:	2 g
Calculated for total recipe.