Scrambled eggs with avocado and salmon








  • 4 pouches salmon in water SalmonPocket Trata
  • 4 slices country bread
  • 1 avocado, ripe
  • Salt & pepper
  • Lemon juice
  • 10 eggs
  • 2 tbsp olive oil
  • Green salad
  • Cherry tomatoes, cut in half


Start with the side dishes. In a bowl, combine the avocado, salt, pepper, lemon juice and mix with a fork. Toast the bread.

Ιn a medium bowl, whisk the eggs until the yolk and whites are thoroughly combined. In a large non-stick pan, add the olive oil and let it heat up. Pour in the egg mixture, lower the heat (if necessary), and let it cook for a few seconds. With a silicone spatula lift and fold it over the bottom of the pan making long sweeps across the pan until you see large, creamy curds. Transfer to a plate when the eggs are set but still moist and soft. Spread the mashed avocado on the bread slices and spoon the scrambled eggs on top. Add the salmon in water, green salad, cherry tomatoes and serve.

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