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.
SALMON AND SCRAMBLED EGGS
Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.
SCRAMBLED EGGS WITH HERBS AND SMOKED SALMON
Make and share this Scrambled Eggs With Herbs and Smoked Salmon recipe from Food.com.
Provided by ImPat
Categories Australian
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk eggs, cream and salt and pepper in a bowl.
- Melt butter in a non-stick frying pan over medium high heat until foaming.
- Add egg mixture, sprinkle with herbs and cook for 3 minutes.
- Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set.
- Remove from pan and keep warm.
- Meanwhile, place bagels in a toaster or oven grill (broil) and toast until golden brown.
- Spoon eggs onto bagels and top with flaked salmon.
SCRAMBLED EGGS WITH SMOKED SALMON
This filling, high-protein but very low-calorie breakfast is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal.
Provided by Fiona Hunter
Categories Brunch
Yield Serves 1
Number Of Ingredients 4
Steps:
- Heat the oil in a small saucepan over a medium-low temperature.
- Season the eggs with black pepper and stir in the salmon. Pour into the saucepan.
- Cook very gently for 3-4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds.
- Spoon onto a warm plate and serve.
Nutrition Facts : Calories 200kcal
SCRAMBLED EGGS WITH SMOKED SALMON AND CHIVES
Provided by Joe Gannon
Categories Dairy Egg Fish Herb Onion Breakfast Brunch Low Carb Quick & Easy Mother's Day Father's Day New Year's Day Salmon Spring Chive Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 tablespoons chives.
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- Break eggs into a medium bowl and beat well. Add cream, black pepper and salt and continue to whisk for another 30 seconds.
- Place a medium frying pan on low heat and add butter to the pan. Swirl the pan around to spread the butter. Once melted, pour in the whisked egg mixture, and after about 20 seconds, start folding the egg mixture with a spatula. You will notice nice large curds starting to form. Continue cooking and folding till the size of the curds becomes smaller like porridge, about 3 to 4 minutes.
- Toss in spinach and stir to mix till slightly wilted. Add smoked salmon and stir to heat through, about 1 minute. Spoon in cream cheese and mix well to incorporate. The cream cheese should melt into the mixture. Check seasoning.
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- Heat a nonstick skillet over medium heat. Add oil or butter to pan and melt. Add your chopped onions and cook for about 3-5 minutes, until soft.
- Add whisked eggs to pan. Using a wooden spoon or rubber spatula, gently stir the eggs until they start to firm up.
- Add your smoked salmon to the pan and continue to gently stir until eggs are completely cooked. Season well with salt and pepper. Sprinkle freshly chopped chives over eggs and serve.
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Estimated Reading Time 3 mins
- Crack eggs into a medium sized bowl then add the heavy cream, the pieces of cream cheese, salt and pepper. Use a whisk to beat the ingredients together.
- Add butter to a nonstick pan on medium low heat and melt. Pour in the eggs and use a spatula or similar utensil to stir the eggs,
- Once the eggs are nearly done, (2 to 3 minutes), add the smoked salmon and stir in. Heat the salmon for 30 to 40 seconds, then transfer the eggs to a serving dish.
SMOKED SALMON AND SCRAMBLED EGGS ON TOAST – THE TASTY CHILLI
From thetastychilli.com
- Melt butter in a medium sized nonstick skillet or frying pan over medium-low heat. Pour in the egg mixture and leave to cook undisturbed for 20-30 seconds until a thin layer is set on the bottom of the pan. With a spatula or wooden spoon, slowly stir the eggs, lifting and folding from the bottom of the pan and keep stirring until the eggs are cooked and fluffy. Make sure they are not browned.
- Spread cream cheese on the toasts. Divide the scrambled eggs over the toasts. Place the cherry tomato wedges on top of the eggs. Arrange the smoked salmon over the eggs. Garnish with chopped chives and season with freshly ground pepper to taste.
SCRAMBLED EGGS WITH SMOKED SALMON RECIPE | EATINGWELL
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- Heat oil in a nonstick skillet over medium-low heat. Add scallion greens and cook, stirring, until softened, about 30 seconds. Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes. Serve immediately.
SALMON AND EGGS - MY FAVORITE SIMPLE, HEALTHY BREAKFAST RECIPE
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- In a medium bowl, combine the eggs, half and half, and salt, by using a fork or whisk. Beat until well blended, 30-60 seconds.
- Add the beaten eggs and use a flat spatula to scrape the bottom of the pan as it cooks, in order to form large curds. This should take 1-2 minutes. When the egg is almost completely cooked, add the chunks of salmon, and keep cooking for another minute, until the egg is cooked and the salmon is warm.
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