Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant. Thirdly I never order pancakes, waffles, or French toast because they’re just too carby and sugary for me.
This recipe can easily be turned into an omelet with mozzarella added, but when you cook eggs slowly in a buttered skillet, they are soft and creamy and cheese isn’t missed. And that’s a rare thing for me to say!
Make sure to use high-quality smoked salmon (lox) for this dish. Keep the salt to a minimum because the salmon will provide saltiness.
Smoked Salmon Scrambled Eggs
Generously serves 2
6 eggs, at room temperature
1 tablespoon heavy cream
1 tablespoon butter
3-4 ounces smoked salmon, gently chopped
Creme fraiche, optional
In a medium bowl, whisk the eggs with the cream until smooth.
In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and turn down the heat slightly.
Cook the eggs while scraping them away from the bottom of the skillet using a rubber spatula continually but gently. Turn down the heat further if too much cooking occurs. Timing depends on the size of your skillet.
Take your time with the eggs. Right before the eggs are cooked according to your taste, sprinkle on the chopped salmon and fold into the eggs to heat through. Don’t add the smoked salmon any earlier or it will cook, and ruin the lox texture and flavor.
I only mention this because at home I prefer “wet” curds. These eggs are actually cooked more than I normally like, but I feel that many people would be put off by that!
For a heftier breakfast, have a warm slice of buttered and toasted bread or croissant half on the plate, and immediately top with the cooked eggs.
A little dollop of creme fraiche makes these eggs even more wonderful.
Plus you can sprinkle the eggs with capers, chives or chopped shallots if desired.
Just make sure to serve immediately so the softly cooked eggs don’t dry out or chill.
I love the addition of the toasted croissants, because they soften with the warm eggs, but maintain the buttery crust.