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@jen.jen8855: ##เทร์นด์วันนี้ @เจน จิรา🩷🇱🇦

Jen💋 Jen💐🧚🏻‍♀️
Jen💋 Jen💐🧚🏻‍♀️
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Wednesday 24 June 2026 12:32:35 GMT
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yom2547
Ymmlad04 :
ນ່າຮັກ🥰
2026-06-24 15:17:01
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narong4277
narong :
😍😍😍
2026-06-24 13:15:17
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DA BA SANGA RAZA KO 🙃?@🍁ابوبکر🍁 #abubakarbangash45 #بنگش #foryou #trending #kagawala
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‏🌸-دعاء في يوم الخميس-اشرقت الأرض بنور ربها اللهم في هذا الصباح اجعلنا أسعد خلقك واقرب عبادك إليك .. اللهم أَنعم علينا بعفوك وعافيتك-🌸#يارب
‏🌸-دعاء في يوم الخميس-اشرقت الأرض بنور ربها اللهم في هذا الصباح اجعلنا أسعد خلقك واقرب عبادك إليك .. اللهم أَنعم علينا بعفوك وعافيتك-🌸#يارب
#mukbang #food #asmr
#mukbang #food #asmr
Start your morning with this high-protein breakfast plate. Flaky seared salmon, soft creamy scrambled eggs, and fresh avocado finished with thick sauce drip. Ingredients: 1 fresh salmon fillet (about 150 to 180g) 3 large eggs 1 ripe avocado, halved (one half sliced, one half blended with lime juice for a thick drip) 1 tbsp butter or olive oil Salt and black pepper 1 tbsp chopped green onions How to Make It: Pat the salmon dry and season with salt and pepper. Heat a skillet over medium heat and cook the salmon skin-side down for 4 to 5 minutes. Flip and cook another 2 to 3 minutes until crispy. Crack the eggs into a bowl and whisk well. Melt butter in a non-stick pan over low heat, then add the eggs and slowly stir until they form soft, creamy scrambled eggs. Slice one half of the avocado thinly and sprinkle with salt and pepper. Blend the other half with a squeeze of lime juice to create a thick, pale green avocado sauce. Arrange the crispy salmon, scrambled eggs, and sliced avocado on a plate. Top the eggs with chopped green onions, a pinch of pepper, and finish the entire plate with a scroll-stopping thick avocado sauce drip. Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Serving: 1 person Calories: ~520 per serving | Protein: ~38g per serving #SalmonScrambledEggsandAvocado #recipelady1111 #fyp #followmeformore #saveforlater
Start your morning with this high-protein breakfast plate. Flaky seared salmon, soft creamy scrambled eggs, and fresh avocado finished with thick sauce drip. Ingredients: 1 fresh salmon fillet (about 150 to 180g) 3 large eggs 1 ripe avocado, halved (one half sliced, one half blended with lime juice for a thick drip) 1 tbsp butter or olive oil Salt and black pepper 1 tbsp chopped green onions How to Make It: Pat the salmon dry and season with salt and pepper. Heat a skillet over medium heat and cook the salmon skin-side down for 4 to 5 minutes. Flip and cook another 2 to 3 minutes until crispy. Crack the eggs into a bowl and whisk well. Melt butter in a non-stick pan over low heat, then add the eggs and slowly stir until they form soft, creamy scrambled eggs. Slice one half of the avocado thinly and sprinkle with salt and pepper. Blend the other half with a squeeze of lime juice to create a thick, pale green avocado sauce. Arrange the crispy salmon, scrambled eggs, and sliced avocado on a plate. Top the eggs with chopped green onions, a pinch of pepper, and finish the entire plate with a scroll-stopping thick avocado sauce drip. Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Serving: 1 person Calories: ~520 per serving | Protein: ~38g per serving #SalmonScrambledEggsandAvocado #recipelady1111 #fyp #followmeformore #saveforlater

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