Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Tinned salmon and dill scrambled eggs on rye
Soft scrambled eggs folded through salmon and dill on dark rye.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the scramble reaches a firm set in 4 to 5 minutes over low heat
- Photograph the finished plate
- Time
- About 15 min
- estimated
- Serves
- 2
- see below
- Energy
- 375 kcal
- per serving
- Protein
- 29 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, fish, gluten, milk. Check the labels on packaged ingredients:
- tinned salmon. Tins vary: in brine, in oil, with or without bones and skin. This figure is for drained pink salmon without them.
- rye bread. Most rye bread also contains wheat; check the label.
Cooking steps
Whisk the eggs and milk together thoroughly. Drain and flake the tinned salmon, and chop the dill and chives.
Put the rye bread on to toast.
Warm the oil in a non-stick pan over low heat. Add the eggs and stir slowly and constantly with a spatula, pushing them from the edge into the middle.
Keep the heat low; it takes 4 to 5 minutes. Take the pan off the heat while they still look a shade underdone, then keep stirring for 30 seconds as the residual heat finishes them.
Cooked when: the eggs are firm throughout, with no visible liquid egg.
Fold through the salmon, dill and chives off the heat and pile onto the toasted rye.
The useful detail
Take the pan off the heat before the eggs look done. They carry on cooking in the pan for another half minute, and that half minute is the difference between soft and rubbery.
Make it work for you
One serving is Two eggs' worth of scramble with half the salmon, on a slice of rye. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tinned mackerel instead of salmon
Stronger and oilier. Use the same weight.
Per serving: about 65 kcal more, about the same protein, about 7 g more fat.
Sourdough instead of rye
Lighter and less sour under the eggs.
Per serving: about 5 kcal more, about 1 g more protein, about the same fat.
Leave out the milk
Slightly firmer curds. Nothing else changes.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A breakfast where two protein sources stack, eggs and tinned fish, which is what gets a morning over 30 g without a shake.
| Energy | 375 kcal |
|---|---|
| Protein | 29 g |
| Fat | 18 g |
| of which saturates | 5 g |
| Carbohydrate | 23 g |
| of which sugars | 3 g |
| Fibre | 3 g |
| Sodium | 610 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| eggs | 200 g | FDC 171287Egg, whole, raw, fresh | 286 kcal | 25.1 g |
| milk | 31 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 15 kcal | 1.0 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| tinned salmon | 100 g | FDC 173724Fish, Salmon, pink, canned, drained solids, without skin and bones | 136 kcal | 24.6 g |
| fresh dill | 10 g | FDC 172233Dill weed, freshFresh dill is 43 kcal per 100 g on FoodData Central 172233, so the few grams a recipe uses add 2 or 3 kcal. That record has no sugars value, so the dill is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| rye bread | 90 g | FDC 172684Bread, rye | 233 kcal | 7.7 g |
| Whole recipe | Divided by 2 | 753 kcal | 58.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Scrambled eggs are best eaten immediately and do not keep well. If you must, refrigerate within 2 hours and eat within 3 to 4 days.
- Reheating
- Reheat until 74°C / 165°F, steaming hot throughout, though the texture suffers.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian