Scrambled Eggs with Smoked Salmon and Avocado

Break the 3 eggs into a bowl and beat them well with a fork. Slice the half avocado into thin slices and cut or tear the 100g of smoked salmon into manageable pieces.

Place a skillet on medium-high heat and let it warm up. Melt some coconut oil in the pan and make sure the bottom is well-coated before pouring the beaten eggs into the pan.

Gently stir the egg mixture with a spatula as soon as the edges begin to set. Continue gently folding the eggs until firm but still slightly moist scrambled eggs form, then remove the pan from heat.

Spoon the warm scrambled eggs onto a plate and distribute the smoked salmon pieces over the eggs. Place the avocado slices on the plate and finish by sprinkling with a pinch of chives.