High-Protein Salmon and Scrambled Eggs Breakfast

Ingredients

• 151g Egg
• 62g Skim milk
• 170g Raw farm-raised Atlantic salmon

Method

1. 1Pat the salmon dry with paper towels and season with salt and pepper on both sides.
2. 2Heat a non-stick skillet over medium-high heat (around 375°F or 190°C). Lightly coat with cooking spray.
3. 3Place the salmon skin-side down in the hot pan. Cook for 4-5 minutes without moving it, until the skin is crispy and the flesh begins to turn opaque at the edges.
4. 4Carefully flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork. Transfer to a plate.
5. 5In a medium bowl, whisk together 3 whole eggs and 61.5ml skim milk until well combined. Season with a pinch of salt and pepper.
6. 6In the same skillet (no need to clean), reduce heat to medium-low. Lightly spray with cooking spray if needed.
7. 7Pour the egg mixture into the pan and let it sit undisturbed for 15-20 seconds until the bottom begins to set.
8. 8Using a silicone spatula, gently push the cooked portions toward the center and tilt the pan to allow uncooked egg to flow to the edges. Repeat this every 20-30 seconds.
9. 9Continue cooking for 2-3 minutes total until the eggs are mostly set but still slightly creamy (they will continue cooking off-heat). Avoid overcooking.
10. 10Remove from heat and gently fold once or twice. The residual heat will finish cooking.
11. 11Plate the scrambled eggs and place the cooked salmon fillet alongside. Serve immediately while hot.
12. 12Tip: For best results, use a medium heat for eggs—high heat makes them rubbery. The key to creamy scrambled eggs is patience and gentle, frequent stirring.