Directions:
- In a medium bowl, using a stick blender or whisk, beat the eggs until completely combined. Add the salt and pepper.
- In a nonstick medium skillet, heat the butter over medium heat just until very hot. Add the eggs and reduce heat to medium-low. Cook until set around the edges. Using a heatproof rubber spatula, fold the eggs over on themselves. Repeat folding. Continue cooking until the eggs are set into soft, moist curds, about 10 minutes.
- Reduce heat to low. Add cream cheese and salmon to eggs and fold until cream cheese is incorporated, about 2 minutes. Remove from heat.
- Serve a scoop of eggs (about 1/2 cup) over 1/2 slice of toast. Sprinkle with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1380.8 Kcal (5781 kJ) | ||
| Calories from fat | 829.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.19g | 142% | |
|---|---|---|---|
| Cholesterol | 1628.38mg | 543% | |
| Sodium | 2598.7mg | 108% | |
| Potassium | 933.35mg | 20% | |
| Total Carbs | 70.46g | 23% | |
| Sugars | 16.85g | 67% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 80.66g | 161% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 12mg | 67% | |
| Calcium | 552mg | 55% | |
| Amount Per 100 g | |||
| Calories | 202.68 Kcal (849 kJ) | ||
| Calories from fat | 121.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 142% | |
|---|---|---|---|
| Cholesterol | 239.02mg | 543% | |
| Sodium | 381.45mg | 108% | |
| Potassium | 137mg | 20% | |
| Total Carbs | 10.34g | 23% | |
| Sugars | 2.47g | 67% | |
| Dietary Fiber | 0.75g | 20% | |
| Protein | 11.84g | 161% | |
| Vitamin C | 3.8mg | 44% | |
| Iron | 1.8mg | 67% | |
| Calcium | 81mg | 55% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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