One of my favorite breakfasts during summer is a soft scrambled egg with some fresh summer veggies mixed in. I like it because it takes just a few minutes and it’s filling enough to get me through lunch without being too heavy.
On this particular day I was feeling a bit fancy so I folded in some smoked salmon and goat cheese along with the veggie of the day (asparagus). The whole thing was freakin’ delicious slathered on toast. It’s almost like an omelet but less work.
The only key to the dish is to control your heat so the eggs don’t overcook. It’s not hard, but it is important.
1) Chop asparagus spears into about 1-inch chunks. Discard the tough wooden bottoms of the spears. Slice the red onion thin and scramble the eggs with the milk (or cream).
2) In a large skillet, add a drizzle of oil over medium heat. Then add asparagus, onion, and a pinch of salt and pepper. Cook until the veggies are slightly soft, about 4 minutes.
3) Add the butter to the pan and pour in the scrambled eggs and let sit for a few minutes. Once the eggs start to firm up, turn the heat down to low and slowly stir them so they scramble a bit. Cook the eggs until they are almost cooked through, but still a tiny bit liquid. Be careful not to over cook the eggs.
4) When the eggs are almost done, add in flaked salmon, goat cheese, scallions, and capers and carefully fold those into the eggs. Try to keep the salmon in nice big chunks. Cook for just a minute to gently warm ingredients.
5) Season the eggs with salt and pepper and serve the eggs with toast, extra scallions, and capers.
There are some really fun add-ins to these scrambled eggs and it’s important to try to get your hands on some good salmon, asparagus, and goat cheese. You don’t need a lot of any of them so get the good stuff. I found some nice wild-caught Alaskan smoked salmon for my dish. If your salmon still has the skin on, you’ll want to take that off before flaking the salmon.
If you are serving this dish for four, you’ll probably want eight eggs. I halved the recipe so I only used four. Scramble the eggs with some milk (or cream) and a pinch of black pepper.
Scrambling the Scramble
Grab a large skillet and drizzle in some olive oil over medium heat. Once it’s hot, add in the chopped asparagus and red onions. For the asparagus, chop them into 1-inch pieces and discard the tough wooden ends of the spears.
Cook these until the veggies are slightly soft, about 4 minutes.
Then add a small pad of butter to the pan and pour in the eggs. Here’s my action shot of the day!
Let the eggs cook over medium heat until they start to firm up, about a minute. Then turn the heat down to low and stir the eggs. Be careful not to overcook the eggs at this point. Low heat is important for finishing the eggs.
When the eggs are mostly set, but still have some liquid clinging to them, you’re ready for the next step. They should look sort of like this.
Now fold in the salmon, goat cheese, scallions, and capers. You can add as many capers and scallions as you want. I probably stirred in a tablespoon of each.
Gently fold these ingredients into the eggs over low heat for 30 seconds or so just to heat the ingredients through.
These were my finished eggs!
I served these guys with a sprinkle of salt and pepper, extra scallions, and capers with lots of toast!
There is this awesome texture difference between the slightly crisp asparagus, crispy toast, and creamy eggs and goat cheese. You don’t need a lot of smoked salmon to flavor the whole thing.
I could eat a lot of this… more than I would like to admit, but it’s definitely worth trying. It looks fancy, but it’s actually easy to toss together.