Smoked Salmon Scrambled Eggs

56 Comments

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
Capers, 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.

56 thoughts on “Smoked Salmon Scrambled Eggs

  1. *mind blown*

    I love scrambled eggs. In fact, I often scramble an egg up for lunch if we don’t have any leftovers laying around. I also love smoked salmon. However, I’ve never combined the two together. This is going to have to happen…and soon! Excellent recipe, Mimi!

  2. Mimi, we’d brunch well together. I love loose scrambled eggs with cold smoke (and warm) salmon. Glad to see that avocado, as smoke salmon and avocados are meant to be together.

    • I agree! I had a lovely meal all to myself that day. Husband doesn’t eat smoked salmon, avocados, or raw tomatoes. Weirdo.

    • If I could eat and never gain weight I’d have bagels with cream cheese, lox, onions and capers every day!

  3. Mimi, this is one of my favorite breakfast combos and yours looks fantastic! (Love how you do your eggs… very French… wouldn’t be put off in the least.) Yippee for picking up a package of smoked salmon and GF bagels this weekend… I smell breakfast. :)

    • Hi Bobbi! I seem to make these eggs for myself when I have leftover lox. Cause no one else eats them here!

    • Definitely. I did share some crazy waffles recently with a girlfriend but it was her birthday and I also had eggs!

    • I’m more of a savory person anyway. I have chocolate in the kitchen, but it doesn’t entice me at all. Cheese? Smoked salmon? Yes!!!

  4. This looks so simple and delicious. I’ve never heard of the combination of smoked salmon and eggs! Scrambled eggs done right are so fantastic, and I’m sure the addition of salmon puts it right over the top! I’ll definitely try this.

  5. I really prefer wet curds, although Mrs KR is more the dry curd type. So we compromise — I make dry curds. :-) You’re right that smoked salmon and eggs really are a nice pairing. Good post — thanks.

  6. This looks just delicious! We have great smoked salmon available at our farmers market, and I will look for some this weekend. I can imagine us having this for weeknight meal soon!

    • Oooh. Great dinner idea! I’ve only had this for brunch or breakfast. I really try to keep the lox from “cooking,” which I think is the secret to really enjoying this dish. Otherwise you might as well just add grilled salmon to eggs! Well, that actually sounds good also!

  7. This is my kind of breakfast (lunch or dinner)! What a perfectly dreamy combination of flavors and textures. Love it on the croissant and I might just adore it on an Everything bagel.

    • I love the everything spice/seed mixture. Have you seen that? My daughter gave some to me – I’m thinking it’s a Trader Joe’s product.

  8. I absolutely love eggs with smoked salmon and yours look perfect! My kind of breakfast too, I don’t need anything sweet in the morning.

    • I rarely need anything sweet. You wouldn’t know it looking at me! But cheese is more my thing. and eggs with smoked salmon!

  9. It’s a combination that was just meant to be. Like you, I do prefer wet curds, too, but I imagine they’re less “bloggable” than the dry kind pictured her.

    • They probably are… and mine cooked a little more than I like. I used a really large skillet without thinking the whisked eggs would spread out more, than in a smaller diameter skillet. Some times I just lose my mind in the kitchen. Thankfully not often!

  10. Hi. I’m with you on this. A delicious meal. In fact, you can hardly go wrong with smoked salmon. I had this combo recently: good bread topped with baby greens, capers, smoked salmon and a few squirts of lemon juice.

    Neil Scheinin

    • I agree. I love eggs! Brunch has really become popular here in the US. There’s even Saturday brunch!

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