Smoked Fish and Egg Plate

Smoked Fish and Egg Plate

Basic Information

• Servings: 2
• Serving Size: 1 plate
• Difficulty: 2
• Budget: 4
• Prep Time: 5
• Cook Time: 10
• Total Time: 15
• Meal Type: Breakfast

Diet Types

• Omnivore
• Pescatarian
• Low-Carb
• Keto
• Atkins
• High-Protein
• Paleo (if no dairy)
• Whole30 (if compliant fish)

Equipment

• Medium skillet
• Small bowl
• Whisk
• Spatula

Ingredients

1. 2 ounces smoked fish (e.g., trout or mackerel), flaked
2. 4 large eggs, beaten
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper
6. 1 tablespoon fresh chives, chopped | Unit: Tablespoon | Optional: true

Directions

1. In a medium skillet over medium heat, heat olive oil.
2. Add smoked fish and sauté for 1-2 minutes until warmed.
3. Pour beaten eggs into the skillet, season with salt and pepper, and scramble, stirring occasionally, until fully cooked, about 3-4 minutes.
4. Divide into two plates, sprinkle with chives if using, and serve hot.

Storage

Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid overcooking eggs.

Nutrition

• Calories: 230
• Protein: 19g
• Fat: 16g
• Carbs: 1g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A