6 tablespoons chives, finely chopped
1 tablespoon garlic, minced
1 teaspoon dill, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 tablespoons low-fat or whole milk (heavy cream can be swapped in for milk, if desired)
4 tablespoons butter
1 Vidalia onion, finely diced
6-8 ounces smoked salmon, thinly sliced and cut into very thin strips
We love a good, plain old scrambled egg as much as anyone. However, even we have to admit that adding smoked salmon to eggs elevates them to new levels of tastiness. For that reason, we highly recommend trying this salmon scramble recipe the next time you have a bit of smoked salmon, or any other type of smoked fish, in the house.
When is the right time to prepare this smoked salmon and eggs recipe? Obviously, you can make it whenever you want, even if it’s for a late-night or after work snack. But it does go exceptionally well as a brunch favorite, especially during special celebrations and annual get-togethers with large groups. Surprise your family and visitors during the holiday by whipping up this smoked salmon scramble for a tasty surprise. You can even get a little clever and add some of your go-to veggies and herbs to the mix. One thing is clear: It is extremely easy to double this smoked salmon and eggs recipe as long as you have the right kitchen equipment to handle a larger batch.
Want to bring a little more dairy into the picture? Try topping your scramble with small cubes of diced cream cheese that has been placed in the freezer for about 20 minutes to firm up. It softens on contact with the smoked salmon and eggs, adding another layer of flavor. You may even want to offer family and friends a small bottle of hot sauce to complement this dish. Many people love the way a liberal sprinkling of heat pairs beautifully and tastefully with these fantastic foods.
1. Whisk together eggs, 3 tablespoons of chives, garlic, dill, sea salt, black pepper and low-fat milk in a large mixing bowl. Continue to beat until eggs are frothy and all ingredients are well-mixed, about 2-3 minutes by hand.
2. Place butter in a large frying pan or skillet and melt over medium heat. Toss the Vidalia onion into the melted butter. Saute until the onion is well-cooked and brown, around 12-15 minutes.
3. Pour the egg and milk mixture into the skillet with butter and cooked onions. Stir while cooking for about 5 minutes. The eggs should be slightly firm but not quite cooked all the way through.
4. Add salmon to the skillet. Continue cooking and stirring until the eggs are moist but cooked, around 2 minutes.
5. Move all ingredients to serving plates. Garnish each plate with remaining chopped chives. Serve immediately with warm brioche bread and softened honey butter.
Excited to try this salmon and egg recipe very soon? Check out our handy store locator so you know where you can easily purchase Sauder’s eggs for the freshest results!
Receive email blasts about Sauder news and other useful info.