Scrambled Eggs With Smoked Salmon Recipe 435

Steps:

• In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted.
• With wire whisk or fork, beat in eggs, milk, and pepper until well blended.
• Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy (stir twice).
• Stir in salmon, green onion, sour cream and coriander or parsley.
• Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.

Steps:

• Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
• Beat eggs, water and pepper; pour into skillet.
• Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.
• Serve eggs on toast; garnish with lemon slices and dill weed.

Steps:

• Chop salmon into very small pieces, reserving a small amount for garnish.
• Whisk your eggs and half-and-half together.
• Add 1/2 of your chopped chives and season eggs with salt and pepper.
• Melt butter in preheated large nonstick skillet, and add eggs.
• Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain a little 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.

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.

Steps:

• For the scrambled eggs, melt the butter in a saucepan over a low heat.
• Add the eggs and milk, stirring continuously until thick and scrambled.
• Then stir in the double cream.
• Remove from the heat when just cooked and season.
• To taste salt and freshly ground black pepper.
• To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.

Steps:

• warm a pan and add the butter to coat it.
• mix the egg and milk and pour into pan.
• cooking on a warm to medium heat gently stir the eggs until almost ready for serving
• when the mixture is still a little runny add the salmon and chopped basil.
• cook for another minute so the salmon just starts to change colour.
• Serve on freshly toasted bread.
• spinkle a little extra basil over.
• if you have any left also garnish with a twist of salmon.
• eat at once.

Steps:

• Heat butter in a skillet over med. heat until bubbly; cook and stir salmon 1 minute.
• Beat eggs, water and pepper; pour into skillet.
• Cook over low heat, stirring occasionally, until eggs are thickened throughout but still moist,, 3 to 5 mins.; sprinkle with snipped dillweed.
• Serve on toast; garnish with additional dill weed. if desired.