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 & LEMON SCRAMBLED EGGS
Use Bill Granger's recipe to turn simple scrambled egg into a luxurious breakfast or brunch
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Yield Easily doubled
Number Of Ingredients 5
Steps:
- Halve, toast and butter a bagel. Drape a slice of smoked salmon on each half and spoon over the scrambled egg. Grind over black pepper and serve with a wedge of lemon on the side.
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.
BLOODY MARY SCRAMBLED EGGS & SMOKED SALMON
Spice up a favourite breakfast with a little Tabasco and Worcestershire sauce, the perfect antidote for the morning after a big night of celebrations
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 10
Steps:
- Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking.
- Top the toast with the scrambled eggs and chives, and place the smoked salmon on the side with a wedge of lemon to squeeze over. Drizzle over extra Tabasco and Worcestershire sauce, if you like it with an extra kick.
Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 26 milligram of sodium
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.
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