Bloody Mary Scrambled Eggs Smoked Salmon Recipes

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BLOODY MARY SCRAMBLED EGGS & SMOKED SALMON



Bloody mary scrambled eggs & smoked salmon image

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

4 eggs
2 tbsp milk
½ tsp Tabasco plus extra to serve, (optional)
½ tsp Worcestershire sauce, plus extra to serve (optional)
1 tbsp olive oil
100g cherry tomatoes
1 tbsp finely snipped chives
100g smoked salmon, sliced
4 slices wholemeal bread, toasted and buttered
½ lemon, sliced into wedges

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



Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 6

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

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.

SCRAMBLED EGGS WITH SMOKED SALMON AND LEMON CREAM



Scrambled Eggs with Smoked Salmon and Lemon Cream image

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

2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4 teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon

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.

SCRAMBLED EGGS WITH SMOKED SALMON



Scrambled Eggs With Smoked Salmon image

Make and share this Scrambled Eggs With Smoked Salmon recipe from Food.com.

Provided by Lisa1

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon butter
4 ounces smoked salmon, flaked
4 eggs
1/4 cup water
1/4 teaspoon pepper
1 tablespoon snipped dill weed
2 -4 slices buttered toast
more dill weed (optional)

Steps:

  • Heat butter in a skillet over med. heat until bubbly; cook and stir salmon 1 minute.
  • Beat eggs, water and pepper; pour into skillet.
  • Cook over low heat, stirring occasionally, until eggs are thickened throughout but still moist,, 3 to 5 mins.; sprinkle with snipped dillweed.
  • Serve on toast; garnish with additional dill weed. if desired.

Nutrition Facts : Calories 385.6, Fat 20.8, SaturatedFat 7.9, Cholesterol 472.8, Sodium 852.8, Carbohydrate 20.4, Fiber 1, Sugar 1.5, Protein 27.6

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