My Version of Scotch Eggs

I love making this easy and nutritious eggs and salmon dish for breakfast, lunch or dinner. This meal provides protein from both the eggs and the salmon and these ingredients are key for strong bones.

The combination of nutrients found in fatty fish — polyunsaturated fatty acids and vitamin D — have been linked to improved bone health and reduced risk of osteoporosis and fractures. ** Osteoporosis Int.2016; 27(4): 1281–1386.

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Prep Time 5

Cook Time 7

Total Time 12

Course Breakfast, Dinner, Lunch

Cuisine American

Servings

Calories 215 kcal

Equipment

1 fry pan

Ingredients

2 eggs organic, free range
1/4 cup salmon wild caught, skin and bones
1/8 onion small, diced
1 tsp olive oil
salt and pepper to taste

Instructions

In a medium skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over-aerate.
Add the eggs and the salmon to the onions and cook, stirring constantly until the eggs become soft curds and are almost fully cooked for approximately 2 minutes.
Serve and enjoy!

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 215kcalCarbohydrates: 2gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 346mgSodium: 141mgPotassium: 308mgFiber: 0.2gSugar: 1gVitamin A: 489IUVitamin C: 1mgVitamin D: 2µgVitamin K: 3µgCalcium: 57mgIron: 2mgMagnesium: 22mgPhosphorus: 246mgSelenium: 40µgZinc: 1mg

Keyword eggs, Salmon

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