Scrambled Eggs and Smoked Salmon

5 from 1 vote

An easy way to make your morning eggs feel fancy, these smoked salmon scrambled eggs are packed with flavor and ready in minutes.

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Cook Time 10

Total Time 10

Servings 1

Ingredients

3 large eggs
1 tablespoon butter
¼ teaspoon fine sea salt
2 oz smoked salmon chopped into bite-size pieces*
1 tablespoon chives finely chopped**

US Customary - Metric

Instructions

Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom.
*Since this is written as a single serving, I use a smaller pan. If you are increasing the servings, you may want to use a larger saucepan.
1 tablespoon butter
Crack all three eggs straight into the saucepan (you can crack them in a bowl first if you are worried about getting shells in it). Use a spatula to gently stir and fold the eggs as they cook, breaking the yolks as you go.
3 large eggs
Keep the heat medium-low and continue stirring often to prevent sticking and help create those soft, creamy eggs.
Once the eggs are just set but still soft (and to your liking), remove from heat and stir in the salmon, chives and salt.
¼ teaspoon fine sea salt, 2 oz smoked salmon, 1 tablespoon chives
Enjoy! If you need some sides, see my ideas for what to pair with your eggs for a balanced breakfast to fuel your busy day.

Notes

I don't recommend making these ahead/storing or reheating as the texture and the salmon just isn't quite the same.

*I used frozen cold-smoked salmon but whatever you like best will work. Follow the package directions for thawing if it is frozen.

**You can sub green onions, red onions, dill or another herb you like for the chives. But I recommend keeping the herbs as it really brings the flavor together.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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