Scrambled Eggs with Smoked Salmon
This luxurious twist on scrambled eggs brings the smoky richness of premium salmon to perfectly creamy curds.
Each forkful delivers buttery eggs mingled with delicate strips of salmon, brightened by fresh chives. It’s an elegant yet simple dish that transforms ordinary breakfast into a café-worthy experience.
Variations & Substitutions
For a richer version, try adding small cubes of cream cheese – they create lovely pockets of creaminess throughout the eggs. Not a fan of salmon? No problem! You can swap it for crispy bacon, ham, or even sautéed mushrooms for a vegetarian twist.
Sometimes I’ll add a sprinkle of everything bagel seasoning for extra crunch and flavor, or fold in some capers for bright, briny pops.
Tips & Tricks for Perfect Results
The key to heavenly scrambled eggs is patience – I always cook them low and slow. Using a nonstick pan and silicone spatula makes the process foolproof. I’ve learned to pull the eggs off the heat when they still look slightly wet, as they’ll continue cooking in the residual heat.
Another game-changing tip: let the whisked eggs rest with salt for 5-10 minutes before cooking – this helps create more tender eggs.
Making the Recipe Stand Out
I love serving it on toasted sourdough or a warm bagel. For presentation, I reserve a few salmon strips to drape over the top – the contrast of the bright orange salmon against the yellow eggs is stunning.
Sometimes I’ll add a few halved cherry tomatoes on the side for color and freshness, or a sprinkle of red onion for extra zip.
Storage & Reheating
While these eggs are best enjoyed fresh off the stove, life happens! If you need to store leftovers, place them in an airtight container in the fridge for up to 24 hours. When reheating, use the microwave in short 20-second bursts, stirring between each interval.
Add a tiny splash of cream or milk to help maintain moisture. However, I’ll be honest – this dish really shines when it’s made fresh, so I try to make only what I’ll eat right away.
Scrambled Eggs with Smoked Salmon
Ingredients
- 4 large eggs
- 2 tablespoons milk or cream
- 2 ounces smoked salmon cut into strips
- 1 tablespoon butter
- 1 tablespoon chopped chives
- Salt and pepper to taste
Instructions
- Whisk eggs with milk and a pinch of pepper in a bowl. Go easy on the salt since smoked salmon brings plenty of saltiness.
- Melt butter in a nonstick pan over medium-low heat until it foams.
- Pour in the egg mixture and cook slowly, stirring constantly with a silicone spatula in gentle circular motions until soft curds begin to form.
- When eggs are almost set but still slightly wet, add the salmon strips and gently fold them in.
- Remove from heat while eggs are still creamy – they’ll continue cooking from residual heat.
- Sprinkle with fresh chives and serve immediately.
