Keto-Friendly Nordic Brunch Medley: Smoked Salmon Scramble with Creamy Asparagus and Mushroom Sauté

Allergens

Eggs, Dairy (heavy whipping cream)

Ingredients

• 1 lb (450g) smoked salmon, flaked
• 8 large eggs
• 1 cup (240ml) heavy whipping cream
• 1 tsp Himalayan pink salt
• 1/2 tsp freshly ground black pepper
• 1 lb (450g) asparagus, trimmed and chopped
• 8 oz (225g) button mushrooms, sliced
• 3 tbsp unsalted butter
• Fresh dill for garnish

Instructions

1. a. In a large mixing bowl, whisk together the eggs, heavy whipping cream, salt, and pepper. Set aside. b. In a medium sized pan, melt 2 tablespoons of butter over medium heat. Add the asparagus and cook until tender, stirring occasionally. Remove from pan and set aside. c. In the same pan, melt the remaining butter and sauté the mushrooms until browned and tender. Season with salt and pepper to taste. Remove from pan and set aside. d. In a large non stick skillet, scramble the egg mixture over low heat until just set. Fold in the flaked smoked salmon, asparagus, and mushrooms. Cook for 2 3 minutes or until heated through. e. Serve immediately, garnished with fresh dill, and enjoy your keto friendly Nordic brunch medley.

Chef’s Insight

To achieve a creamy texture, avoid over-stirring the eggs during the scrambling process.

Notes

Adjust seasoning to taste.