SCRAMBLED EGGS WITH SMOKED SALMON AND LEMON CREAM
Provided by Bon Appétit Test Kitchen
Categories Egg Brunch Christmas Valentine's Day Low Carb Quick & Easy Low Cal Mother's Day New Year's Day Lemon Salmon Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
- Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.
SALMON AND SCRAMBLED EGGS
Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.
SALMON-SCRAMBLED EGG PACKAGES WITH LEMON CREME FRAICHE
Courtesy of Emeril Lagasse, 2004 found on FoodNetwork.com. This is a beautiful presentation of this great "duo". We cut down on the yolks in the recipe - we used 2 whole eggs and 7 whites - if you choose, you can play around with the eggs.
Provided by Manami
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Lay 1 slice of salmon in the center of 4 plates. Lay a second slice of salmon across the first to form an "x."
- In a small bowl, whisk together the creme fraiche, lemon juice, and a pinch of salt; set aside.
- In a medium bowl, beat together the eggs.
- Add the cream, salt, pepper, & horseradish and whisk until very frothy.
- Add the 2 tablespoons of the chopped chives and the parsley, and whisk to blend.
- In a large, heavy skillet, melt the butter over medium heat.
- Add the eggs, and cook, stirring constantly, until fluffy and barely set, removing the pan from the heat occasionally to prevent from overcooking.
- Remove the pan from the heat when almost completely set and stir gently.
- Spoon the eggs into the center of the smoked salmon packages.
- Bring up the sides of the salmon to completely enclose the eggs.
- Drizzle each package with 2 tablespoons of the lemon creme fraiche and sprinkle with the remaining chopped chives.
- Top with caviar, garnish with dill sprigs and red onion, and arrange 3 toast triangles on each plate.
- Serve immediately, as you sip your champagne cocktail.
- Enjoy.
Nutrition Facts : Calories 582.1, Fat 30.9, SaturatedFat 15.1, Cholesterol 433.9, Sodium 1064.8, Carbohydrate 54.5, Fiber 3.2, Sugar 1.2, Protein 21.4
SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
- Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
SALMON SCRAMBLE
One morning, years ago, my husband, Todd, and I whipped up this dish as a way to use leftover smoked salmon...it caught on! Now we always make extra portions of this tasty fish at dinner so we can have our family favorite in the morning.
Provided by Taste of Home
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.
Nutrition Facts : Calories 191 calories, Fat 12g fat (5g saturated fat), Cholesterol 308mg cholesterol, Sodium 522mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.
SMOKED SALMON AND LEEK SCRAMBLE WITH MEYER LEMON CRèME FRAîCHE
Provided by Cat Cora
Categories Milk/Cream Citrus Egg Breakfast Brunch Sauté Quick & Easy Salmon Leek Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together crème fraîche or sour cream, lemon peel, and 1/2 teaspoon salt in small bowl. Refrigerate until ready to use, up to 4 days ahead.
- Whisk together eggs, heavy whipping cream, and 1 teaspoon salt in large bowl. Refrigerate until ready to use, up to 2 hours ahead.
- Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add leeks and sauté covered until soft, stirring occasionally, about 10 minutes. Add 1 tablespoon olive oil to same skillet. Increase heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with Meyer lemon crème fraîche, smoked salmon, and chives
- Serve remaining Meyer lemon crème fraîche alongside.
BAKED EGGS WITH CRèME FRAîCHE AND SMOKED SALMON
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread - something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won't want to leave behind a single drop.
Provided by Melissa Clark
Categories breakfast, brunch, seafood, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees, and brush six 8-ounce ramekins or ovenproof custard cups with butter. Place the ramekins or cups on a rimmed baking sheet.
- Melt 2 tablespoons butter in a medium skillet over medium heat. Stir in shallots and 1/4 teaspoon salt, and cook until very soft, 7 to 10 minutes, reducing heat if necessary to prevent browning.
- Stir in 6 tablespoons cream, the crème fraîche, dill, lemon zest and remaining 1/4 teaspoon. Remove from heat. Divide mixture among the ramekins.
- Crack 2 eggs into each ramekin and float 1 tablespoon of cream on top of each, then sprinkle tops with salt and pepper. Bake until egg whites are just set, and yolk is still runny, 12 to 16 minutes. (The eggs will look slightly puffed at the sides of the ramekins, but still jiggly in the center and that's O.K. The eggs will continue to cook once out of the oven.) Remove from oven and transfer ramekins onto individual plates for serving.
- To serve, top each ramekin with some of the smoked salmon and a little more dill. Serve warm.
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