Scrambled Eggs

with Salmon & Avocado

Scrambling eggs in an air fryer is easy and delectable. Combined with healthy fats from avocado and smoked salmon, this dish is the perfect ketogenic breakfast.

PREP TIME 5 mins

COOK TIME 6 mins

MAKES 4 eggs

SERVING SIZE 2 eggs

2oz (60g) salted butter (½ stick), divided

4 large eggs

2 slices of cold-smoked cooked salmon (2oz [60g])

1 whole avocado, sliced

5 chives, sliced

½ tsp sea salt

½ tsp ground black pepper

1. Set the air fryer temp to 350°F (175°C).

2. Place 1 ounce (30g) of butter in a sided baking dish. Place the dish in the fryer basket for 1 minute to brown the butter.

3. In a medium bowl, whisk together the eggs. Place the eggs in the dish in the air fryer and cook until soft and creamy, about 5 minutes, stirring every 1 minute.

4. Remove the dish from the fryer basket. Add the salmon, avocado, and remaining 1 ounce (30g) of butter to the dish. Stir to combine. Sprinkle the chives, salt, and pepper over the top before serving.

Tips Because the eggs will begin to cook after about 3 minutes in the air fryer, don’t worry if you think they’re not cooking immediately. Store the cooked eggs in an airtight container in the fridge for up to 5 days.

NUTRITION PER 2 EGGS:

480 CALORIES

43g TOTAL FAT

3g NET CARBS

20g PROTEIN

2g DIETARY FIBER

Scrambled Eggs with Salmon & Avocado

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset