Smoked Salmon Scrambled Eggs

Ingredients

• 2large fresh eggs
• 15 ml (1 tbsp)whole milk
• 10 g (2 tsp)unsalted butter
• 1.25 ml Diamond kosher salt or 0.6 ml Morton kosher salt (1/4 tsp or 1/8 tsp)kosher salt
• 43 g (1 1/2 oz)smoked salmon, cut into bite-sized pieces
• to tastefresh herbs such as chives, dill or thyme, for garnish
• to tasteblack pepper

Instructions

1. 1

   Whisk the eggs

   Break the eggs into a small bowl and whisk with the milk and salt. Leave the mixture to stand for 5 minutes while you make the toast.

2. 2

   Heat the pan

   Meanwhile, warm an 8-inch non-stick frying pan over medium-high heat. Add the butter and swirl it around to coat the pan.

3. 3

   Start scrambling

   Pour the egg mixture into the hot pan and let it set for 10 seconds. Scramble with a high-heat spatula.

4. 4

   Finish the eggs

   For an optional rosette, draw the spatula across the pan, then keep moving it clockwise to shape the eggs into a flower-like form. Keep them soft, take the pan off the heat and cover for 1 minute to finish cooking.

5. 5

   Add the salmon

   Arrange the smoked salmon over the scrambled eggs, or fold it through when the eggs are nearly cooked.

6. 6

   Garnish and serve

   Finish with fresh herbs and ground black pepper.

What are smoked salmon scrambled eggs?

This is a simple combination of softly scrambled eggs and cured, smoked salmon, served as a breakfast or brunch dish. Smoked salmon and eggs are familiar across many modern breakfast menus; this version keeps the preparation quick and lets the fish remain prominent.

A little milk loosens the eggs, while butter adds richness. Adding the salmon at the end helps preserve its delicate texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 23g protein, 3g carbs, 19g fat.

The eggs and smoked salmon provide most of the protein, while the eggs and butter contribute most of the fat; the small amount of milk adds a little carbohydrate. Serve with toast or fruit for a more rounded plate, keeping in mind that smoked salmon and added salt contribute sodium.

Choosing the ingredients

Eggs: Fresh eggs make the base of the dish, and whisking them with milk helps distribute the whites and yolks evenly.

Salmon: Use smoked salmon cut into bite-sized pieces so it is easy to layer over the eggs or fold through them.

Salt: The recipe gives separate measures for Diamond and Morton kosher salt. They differ in density, so use the measure specified for the type you have.

Getting soft scrambled eggs

Gentle attention is the key to keeping the eggs tender. Let the mixture set briefly before scrambling, then use a spatula to move it around the pan.

Take the pan off the heat while the eggs still look soft; covering it for 1 minute lets them finish cooking with residual heat.

Making the rosette

The rosette is an optional way to shape the eggs, not a separate cooking requirement. Draw the spatula across the pan, then continue in a clockwise motion to gather the eggs into a unified shape.

If the eggs start to look dry or firm before the shape comes together, stop and serve them simply scrambled instead.

When to add the salmon

Layering: Put the salmon on top after the eggs are cooked for distinct pieces and a tidy presentation.

Folding: Add it when the eggs are almost done if you prefer salmon distributed throughout. Avoid cooking it for long in the pan so it does not lose its delicate texture.

Serving ideas

Toast is a natural partner and is already mentioned as something to make while the egg mixture rests. Serve the eggs promptly, while they are warm and soft.

A scattering of chives, dill or thyme and a little black pepper gives the rich eggs and salmon a fresh, savoury finish.

Recipe notes & tips

• Whisk the eggs thoroughly so the yolks and whites are evenly combined.
• Use the salt quantity that matches your brand of kosher salt.
• Swirl the butter around the whole pan before pouring in the eggs.
• Keep the heat controlled and stop cooking while the eggs still look soft.
• Cut the salmon into bite-sized pieces before you start cooking.
• Add the herbs just before serving for a fresh finish.

Variations

• Dill finish: Use dill as the main herb for a fresh, savoury pairing with the salmon.
• Chive finish: Scatter snipped chives over the eggs just before serving.
• Thyme garnish: Use fresh thyme leaves for an aromatic finish.
• Layered salmon: Arrange the salmon on top to keep the pieces distinct.
• Folded salmon: Stir the salmon through the eggs when they are nearly cooked.

Common mistakes to avoid

• Cooking until firm: The eggs continue cooking off the heat; remove them while they still look soft.
• Using the wrong salt measure: Diamond and Morton kosher salt measures differ; follow the quantity given for your type.
• Adding salmon too early: It can lose its delicate texture; layer it on top or fold it in near the end.
• Skipping the butter coating: Swirl the melted butter around the pan so the egg mixture is less likely to stick.
• Scrambling immediately: Let the eggs set for the specified 10 seconds before moving them with the spatula.

How to store

These eggs are best eaten straight away. If needed, refrigerate leftovers in a covered container and use within 1 day; reheat gently in a pan over low heat until just warmed through.

Frequently asked questions