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creamy scrambled eggs with dry cured pork loin recipe

Creamy Scrambled Eggs with Dry-Cured Pork Loin, Cherry Tomatoes and Skyr

Extremely creamy and juicy, nutrient rich meal ideal for breakfast and for every meat and egg lover.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: French
Calories: 446
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter (15 g)
  • 3 eggs large
  • 40 g cherry tomatos (0.088 lbs)
  • 30 g dry cured pork loin (0.066 lbs)
  • 100 g Skyr (0.220 lbs)

Equipment

  • 1 pan
  • 1 Spatula
  • 1 bowl
  • 1 fork
  • 1 kitchen scale optional

Method
 

  1. Crack the eggs into a bowl and whisk until well combined.
  2. Heat a pan over medium heat, about 5 out of 9.
  3. Add the butter to the pan. Once melted, pour in the eggs and cook, stirring constantly for about 7-8 minutes.
  4. The eggs are done when there’s no more liquid but before they become too firm to keep them soft and juicy.
  5. Transfer the eggs to a plate and season with salt and pepper. Optionally, add freshly chopped parsley on top.
  6. Serve the scrambled eggs with 30g of dry-cured pork loin, 40g of cherry tomatoes, and 100g of Skyr. If desired, enjoy with a slice of bread on the side.
    creamy scrambled eggs with dry cured pork loin recipe

Notes

Total macros for the whole meal:
  • Kcal: 446
  • Fat: 27.4
  • Protein: 42.39
  • Carbohydrates: 6.77
Total cost of the meal:
  • ca. $5