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.
SMOKED SALMON SCRAMBLED EGGS (CHEAT!)
I love smoked salmon and egg dishes (HELLOO smoked salmon benedict!) but unfortunately being in university on a student's budget limits a foodie. I had some smoked salmon flavoured cream cheese in the fridge (great for dipping chips btw) which I tried mixing into scramblies and it was just SO GOOD! the measurement of butter and chives/green onion is just an approximation, add as you like!
Provided by endeavour
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Roughly beat together eggs and water. (Do not add salt and pepper at this point).
- Melt butter over low-med heat until it begins to foam.
- Add eggs to pan and using wooden spoon or spatula gently pull eggs towards middle of the pan, stir constantly.
- As the eggs begin to look creamy, mix in the cream cheese, distributing evenly.
- Mix the chives into the eggs or sprinkle over the eggs.
- Salt and Pepper to taste.
- Serve eggs over toast (I like to drizzle some olive oil on my toast beforehand).
Nutrition Facts : Calories 491.8, Fat 37.4, SaturatedFat 18.5, Cholesterol 696.9, Sodium 548.4, Carbohydrate 14.8, Fiber 0.8, Sugar 2.4, Protein 23.3
SCRAMBLED EGGS WITH DILL AND SMOKED SALMON
This is one of my favorite breakfast recipes to make on a lazy Sunday morning, although it comes together very quickly. I recently discovered Thomas' Bagel Thins, which work perfectly for this recipe. They are nice and thin, but any type bread of your preference would work too.
Provided by JackieOhNo
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Toast bagels medium-well and keep warm.
- In bowl, beat eggs well, then add dill, salt and pepper and beat some more. Add milk and cream and beat again until frothy.
- Melt butter in skillet and add egg mixture. Scramble until soft.
- To assemble, divide cream cheese evenly among bagel slices and spread. Divide salmon slices evenly and place atop cream cheese. Sprinkle chopped red onion over salmon, then mound cooked eggs on top. Garnish each with capers and dill sprigs, if desired.
Nutrition Facts : Calories 501, Fat 15.5, SaturatedFat 5.8, Cholesterol 336.8, Sodium 1004.1, Carbohydrate 58.4, Fiber 2.6, Sugar 0.8, Protein 29.6
SCRAMBLED EGGS WITH SMOKED SALMON
Make and share this Scrambled Eggs With Smoked Salmon recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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SCRAMBLED EGGS WITH SMOKED SALMON AND DILL
From mygourmetconnection.com
Estimated Reading Time 1 min
- Break the eggs into a small mixing bowl, add the milk and a pinch of salt and pepper. Whisk until the eggs are frothy, about 30 seconds.
- Melt the butter in a small (8-inch) nonstick fry pan over medium-low heat and add the eggs. Allow to set for about 30 seconds, then scatter the diced salmon and dill evenly over the top.
- Working from the outer edges of the pan, gently draw a silicone (or rubber) spatula through the eggs toward the center to form soft, shiny curds.
- Continue cooking in this manner until the eggs are no longer runny, but still look creamy and somewhat shiny. Remove from the heat and let stand 1 minute before serving.
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