Scrambled Eggs with Smoked Salmon and Lemon Cream Sauce
2 eggs
Smoked salmon/lox
1-2 tbsp sour cream (or plain yogurt)
Juice from 1/2 lemon
Salt & pepper
1 tsp fresh dill (finely chopped)
Beat the eggs and season with salt and pepper. Scramble the eggs in a saute pan over medium heat until cooked (but still soft). Place scrambled eggs on a plate and cover with a few strips of smoked salmon. In a small bowl, mix sour cream and lemon juice. Salt to taste. Add sauce to the scrambled eggs and salmon, then sprinkle with fresh dill.
* To lighten this dish, I like to use one whole egg and then one egg white. You could also substitute the sour cream for reduced-fat sour cream or plain yogurt.
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