The combination of eggs+cream cheese+salmon – perfect, you can play with it indefinitely. And when complemented with green vegetables (avocado, spinach, broccoli or asparagus), the dish becomes even more unearthly.
Here’s one of the variants of this combination.
The recipe is for 2 servings, or one that already depends on appetite)))
Ingredients:
3 eggs,
4 slices (about 100-120 g) of salmon, salted or smoked, to your taste,
4-5 tbsp cream cheese,
1 large onion or 2 onions,shallots,
1 tsp oil ghee for frying,
1 clove garlic (optional)
A generous handful of spinach (50g),
Salt/pepper to taste.
How to do:
1. Onion crushed and passerbys oil for frying (in this case taste better in butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.
2. At the end of cooking add to the onions 1 crushed garlic clove, season with salt and pepper. Fry for another 30 sec to a strong garlic smell, then put a generous handful of fresh spinach (about 50g), cook stirring occasionally until the spinach loss of volume.
3. While the filling is being prepared, break 3 eggs into a bowl and mix lightly with a fork. No need to whisk.
4. As soon as the spinach goes off, pour the filling eggs, fry for 1-2 minutes on medium heat until bottom of eggs is not clutch. On top of the eggs should be still runny. If they harden completely, it’s harder to make the envelope.
Then put in the center of the egg pancake cottage cheese, it is the pieces of salmon and wrapped two opposite edges of the eggs, as if covering the fish (you see what I mean). Then cover with lid and on low heat fry until cooked eggs another 1-2 minutes. Most important thing is not to give a fish boil.
5. Feed. Scrambled eggs cut into 2 parts, spread on plates and serve, garnished with freshly ground pepper and herbs (dill or better yet, green onion). Highly recommend also to put to each serving half an avocado, sprinkle it with lemon juice and sprinkled with sea salt.
Crazy how delicious it is, comrades!