1 min read

Scrambled Eggs with Salmon and Avocado


  • 2 large eggs
  • 50g (2 slices) smoked salmon
  • ½ medium avocado
  • 1 fresh tomato
  • 2 tbsp butter


  1. Arrange the smoked salmon, avocado, and fresh tomato on a plate.
  2. Crack the eggs into a bowl, add a pinch of salt, and whisk.
  3. Melt half the butter in a non-stick fry pan on a medium-high heat - as it starts to bubble add the eggs.
  4. Stir the eggs for 30 seconds or so, then add the rest of the butter. Keep stirring the eggs, melting the added butter through them for a further minute, two at the most, until they are almost cooked as you like them (the heat retained in the eggs will keep them cooking a little more as you plate up).
  5. Serve with salt and freshly cracked pepper.

Makes 1 serve

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