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