In my kitchen, I love creating dishes like the Salmon Egg Scramble. It’s perfect for those mornings when you need something quick yet satisfying. The key to this dish is the combination of hot smoked salmon and fluffy scrambled eggs. As I whisk the eggs with a splash of half-and-half and a pinch of salt, the kitchen fills with anticipation.

As the skillet heats up with a dollop of ghee, I can hear the sizzle as I pour in the egg mixture. With a gentle push of the spatula, the eggs start to form soft curds. That’s when I know it’s time to add the star of the dish—chunks of hot smoked salmon. I fold them into the eggs, letting their smoky aroma infuse every bite.

Just before serving, I sprinkle chopped fresh chives and a dash of black pepper over the top. The vibrant green of the chives adds a burst of freshness against the golden eggs and pink salmon. It’s a feast for both the eyes and the taste buds.

Chef’s Notes- Salmon Egg Scramble

Creamy Texture: Whisk the eggs thoroughly with half-and-half to achieve a creamy texture.
Gentle Cooking: Use low to medium heat and a nonstick pan to prevent sticking and ensure fluffy eggs.
Flavor Enhancements: Fresh herbs like chives complement the smoky salmon flavor perfectly.
Ingredient Substitutions: Experiment with different types of smoked salmon or herbs to personalize the dish.
Serve Fresh: This dish is best served immediately to enjoy the fluffy texture of the eggs and the flavors of the salmon.

Salmon Egg Scramble

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Course: Breakfast, Main CourseCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Dive into this delightful Salmon Egg Scramble, a quick and nutritious breakfast that combines the richness of hot smoked salmon with fluffy scrambled eggs. Perfect for busy mornings or a leisurely brunch, this dish is elevated with fresh chives and a hint of pepper. It’s versatile, easy to make, and leftovers store beautifully. Get ready to impress your taste buds with this simple yet gourmet meal!

Ingredients

Egg Mixture
4 large eggs
1/4 cup half-and-half (or substitute with milk or cream)
salt A pinch of
For Cooking
1 tablespoon ghee or butter
Add-ins
6 ounces hot smoked salmon broken into pieces
Garnish
2 tablespoons fresh chives chopped
Freshly ground black pepper to taste
Alternative Ingredients:
Half-and-half substitute: Use milk or cream.
Hot smoked salmon substitute: Use cold smoked salmon or leftover baked salmon.
Ghee substitute: Use butter or olive oil.

Directions

Prepare the Eggs – Crack four large eggs into a mixing bowl. Add 1/4 cup of half-and-half and a pinch of salt. Whisk until the mixture is smooth and well combined (about 1 minute).
Heat the Skillet – Place a nonstick pan over medium heat and add 1 tablespoon of ghee or butter. Allow it to melt and coat the pan evenly (about 1 minute).
Cook the Eggs – Pour the egg mixture into the heated skillet. Using a silicone spatula, gently push the eggs around the pan to form soft curds (about 3-4 minutes).
Add Salmon – When the eggs are almost set but still slightly runny, add the pieces of hot smoked salmon. Gently fold them into the eggs and continue cooking until the eggs are fully set (about 2 minutes).
Finish and Serve – Remove the skillet from heat. Sprinkle chopped fresh chives over the top and season with freshly ground black pepper to taste. Serve immediately while warm.