Smoked Salmon Scramble Recipes

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:

• Make Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set. Serve on toasted whole-grain bread with smoked salmon.

Steps:

• Break up salmon into bite-sized pieces.
• In a medium bowl whisk eggs until light and frothy.
• In a small bowl mash cream cheese and dill together with a wooden spoon.
• In a large, nonstick sauté pan melt butter over medium heat.
• Add eggs.
• While eggs are still soft and wet, stir in smoked salmon, cream cheese, and a grating of white pepper.
• Using a rubber spatula, pull eggs that are cooked on the edges to the center of the pan and gently shake the pan to redistribute the scrambled eggs evenly over the cooking surface.
• Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.
• Serve Immediately.

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.

Steps:

• Heat the oil in a large skillet over medium heat. Combine the eggs and salmon and cook until soft. Add the cream cheese and mix until the texture is smooth, then add 1/4 cup of the green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions.

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.

Steps:

• Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
• Add the smoked salmon and continue to stir until heated through.
• Remove salmon mixture to a small dish and keep warm while preparing the eggs.
• In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
• Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
• As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
• Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
• Serve and enjoy.