Smoked Salmon Scrambled Eggs

Ingredients

• 4 largeeggs
• 1 large (about 30 ml / 2 tablespoons)spring onion, thinly sliced
• to tastesalt and pepper
• 28 g (1 ounce; about 30 ml / 2 tablespoons), divided into 2.5 ml (½ teaspoon) piecescream cheese
• 57 g (2 ounces; about 60 ml / ¼ cup)smoked salmon
• 15 ml (1 tablespoon)unsalted butter
• to serve, optionaltoasted crusty bread

Instructions

1. 1

   Reserve the onion

   Set aside a pinch or two of the greenest spring onion slices to garnish the eggs later.

2. 2

   Whisk the eggs

   In a small bowl, whisk the eggs with the remaining spring onion, salt and pepper.

3. 3

   Add salmon and cheese

   Stir half of the cream cheese pieces into the egg mixture. Gently flake the smoked salmon into the bowl and stir carefully to combine.

4. 4

   Cook the eggs

   Melt the butter in a medium non-stick frying pan over low heat. Pour in the egg mixture and cook, stirring often, for 2–5 minutes, until the eggs begin to set.

5. 5

   Fold in the cheese

   When the eggs are a little more than halfway cooked, scatter the remaining cream cheese pieces over them and gently fold them in. Cook for another 1–2 minutes, or until the eggs are cooked through; they should look fluffy and creamy as the cheese melts.

6. 6

   Garnish and serve

   Top with the reserved spring onion and a few turns of freshly cracked black pepper. Serve straight away with toasted bread, if using.

What are smoked salmon scrambled eggs?

This American-style brunch dish combines softly scrambled eggs with smoked salmon, spring onion and cream cheese. Smoked salmon is often associated with breakfast and brunch, and here it brings a savoury, gently smoky note to a simple pan of eggs.

Cream cheese melts into the eggs and gives them a creamy texture, while adding the cheese in two stages lets some pieces soften in the mixture and others melt in near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 22g protein, 2g carbs, 22g fat.

The eggs and smoked salmon provide most of the protein, while the butter and cream cheese supply much of the fat. The eggs contain very little carbohydrate; the optional toasted bread adds most of the plate’s carbs. For a balanced plate, serve with fruit or salad alongside the bread.

The key ingredients

Smoked salmon: Flake it gently into the whisked eggs so it stays in small, tender pieces rather than becoming finely shredded.

Cream cheese: Divide it into small pieces as directed. Smaller pieces are easier to fold through the eggs and melt during the short cooking time.

Spring onion: Keep a little of the greenest part for the garnish. It adds a fresh, mild onion flavour and a contrast to the rich eggs.

Keep the heat low

Low heat gives the eggs time to set gradually, which helps them stay soft and fluffy. Stir often as they cook, scraping and folding the mixture rather than leaving it to set in one layer.

The pan should be warm enough to cook the eggs gently, not hot enough to brown them quickly. If they begin setting very fast, lift the pan off the heat briefly while stirring.

When to add the cheese

First addition: Stir half of the cream cheese pieces into the egg mixture before it goes into the pan. This lets them begin melting as the eggs cook.

Final addition: Add the rest when the eggs are a little more than halfway done, then fold gently. Take the pan off the heat once the eggs are cooked through and the cheese has softened.

Look for soft curds

The eggs are ready when they have set but still look fluffy and creamy, with no liquid egg mixture remaining. They continue to firm up a little after leaving the pan, so avoid cooking them until they look dry.

The stated cooking times are a guide: the pan and hob can affect how quickly the eggs set. Use the texture cues alongside the clock.

What to serve with them

Toasted crusty bread is the suggested side and makes an easy base for the soft eggs. Serve it alongside or pile the eggs on top just before eating.

For a more rounded brunch plate, add fresh fruit or a simple green salad. Keep accompaniments separate until serving so the eggs can be eaten while warm and creamy.

Recipe notes & tips

• Cut the cream cheese into small pieces before starting so it is ready to add in two batches.
• Use a non-stick frying pan to make stirring and folding the soft eggs easier.
• Keep the heat low and stir often to help the eggs cook evenly.
• Flake the salmon gently so it remains in distinct pieces.
• Serve as soon as the eggs are cooked through, while they are still creamy.
• Add the reserved spring onion and black pepper just before serving for a fresh finish.

Variations

• Add dill: Fold in a little chopped fresh dill at the end for a herby note.
• Use chives: Swap the spring onion for finely snipped chives.
• Add lemon: Finish with a small squeeze of lemon for a bright contrast.
• Include spinach: Wilt a handful of spinach in the pan before adding the egg mixture.
• Serve on toast: Spoon the eggs over toasted crusty bread for an open-faced brunch.

Common mistakes to avoid

• Cooking over high heat: The eggs can set too quickly and turn dry; keep the pan over low heat.
• Leaving the eggs unstirred: They may set unevenly; stir often as they cook.
• Adding the salmon roughly: It can break into tiny shreds; flake it gently into the bowl.
• Folding too vigorously: The salmon and eggs can lose their soft texture; fold the mixture gently.
• Waiting until the eggs look dry: They continue to firm up after cooking; take them off the heat once set and creamy.

How to store

These eggs are best eaten immediately. If needed, refrigerate leftovers in a covered container and use within 1 day; reheat gently in a pan over low heat, stirring until hot.

Frequently asked questions