Salmon and goat’s cheese scrambled eggs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Salmon fresh, skinless and boneless 400 g
- Onion 150 g
- Black olives 12, pitted 40 g
- Goat’s cheese fresh, microbial rennet for pescatarians 100 g
- Breadsticks 60 g
- Extra virgin olive oil 20 g
- Chives chopped 3 g
- Parsley chopped 3 g
- Black pepper or to taste 0.3 g
- Salt or to taste 0.5 g
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Method
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Chop the onion and soften in the oil for 8–10 minutes. Cut the salmon into 2 cm cubes and add; cook for 4–6 minutes, turning, until it reaches 63°C in the centre.
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Beat all eight eggs with the pepper and salt. Slice the olives and crumble the goat’s cheese. Lower the heat, pour all the eggs over the salmon and stir gently for 2 minutes. Add the olives and cheese and continue for 1–3 minutes until no liquid egg remains.
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Divide between four plates, sprinkle with the chives and parsley and serve with a share of the breadsticks.
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