Smokedsalmonwithscrambledeggs Recipes

SMOKED SALMON SCRAMBLE

Steps:

• Toast bread.
• Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
• Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.

SCRAMBLED EGGS WITH SMOKED SALMON AND CHIVES

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.

SMOKED SALMON & LEMON SCRAMBLED EGGS

Steps:

• Halve, toast and butter a bagel. Drape a slice of smoked salmon on each half and spoon over the scrambled egg. Grind over black pepper and serve with a wedge of lemon on the side.

SCRAMBLED EGGS WITH SMOKED SALMON

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

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.