Breakfast

Smoked mackerel scrambled eggs

Name: Smoked mackerel scrambled eggs
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 Eggs; 4 oz Smoked mackerel fillet; 2 tbsp Heavy cream; Chives, a few, snipped; ¾ oz Butter; Black pepper, a good grind

The mackerel goes in at the very end and only warms through, which keeps it flaked rather than shredded into the eggs.

2gnet carbs

41gfat

30gprotein

497kcal

Per serving10 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs6
Smoked mackerel fillet4 oz
Heavy cream2 tbsp
Chivesa few, snipped
Butter¾ oz
Black peppera good grind

Method

6 steps · 10 minutes

Peel the skin off the mackerel and flake the flesh into large pieces, checking for pin bones as you go.
Beat the eggs with the cream. No salt — smoked mackerel brings plenty and you cannot take it back out.
Melt the butter in a cold pan, add the eggs, and put it over low heat. Starting cold is what gives you curds instead of scramble.
Stir slowly and constantly with a spatula, pulling the set edges into the middle. It should take 4 minutes, not 1.
When it is still looser than you want it, take the pan off the heat entirely — it carries on setting.
Fold the mackerel and chives through, grind pepper over, and serve immediately.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.