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Breakfast/Brunch, Gluten Free, Healthy, Main Dishes, Quick and Easy, Seafood, Stuffing Stuff

Smoked Salmon Egg Scramble

by Nick

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.

Yield
Serves 4.
Prep Time
Total Time

Just a moment please...

Print Recipe Smoked Salmon Scrambled Eggs

Ingredients

  • 8 large eggs
  • 1/4 cup heavy cream or milk
  • 12 spears asparagus, chopped
  • 1/2 small red onion, sliced thin
  • 6 ounces smoked salmon, flaked
  • 4 ounces goat cheese
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and pepper
  • Scallions, chopped
  • Capers, garnish
  • Toast, for serving

Directions

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.

Great Ingredients

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.

Lovely ingredients.

Lovely ingredients.

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.

Scramble scramble.

Scramble scramble.

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.

Startin' the veg.

Startin’ the veg.

Then add a small pad of butter to the pan and pour in the eggs. Here’s my action shot of the day!

Action shot!

Action shot!

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.

Watch it closely!

Watch it closely!

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!

Fold in the goods.

Fold in the goods.

I served these guys with a sprinkle of salt and pepper, extra scallions, and capers with lots of toast!

Lots of toast!

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.

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4 comments on “Smoked Salmon Egg Scramble

  1. I want to try this. We smoked some salmon a few weeks ago and froze some and had some tonight. Glad to see your recipe has the hot smoked salmon, it is my fave…I am not a big fan of lox, etc.
    Fresh summer veggies and the salmon with feta-this is what is in my fridge right now sounds great for a Sunday breakfast!
    yum

    1. I like lox, but for a dish like this I think it would be too strong of a flavor. The smoked salmon works perfectly though. Hope you try it and like it!

  2. Made this this am. Awesome. Let the onions get a little sweet. They are great with the smoked salmon and the salty capers. Goat cheese, eggs, and asparagus which is mostly for texture, but it all fits together perfectly. Great recipe.

  3. lox eggs and onions with a twist…..first consumed in the borscht circuit in upstate NY and served at
    brunch in my home for many years that followed…….the melted cheese is a nice meld between the eggs and the salmon…….as my sainted mother (of blessed memory) often said,”ENJOY!)

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