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Creamy, fluffy scrambled eggs folded with delicate pieces of smoked salmon and fresh chives. A luxurious yet simple breakfast or brunch, ready in under 10 minutes.
Prepare the Egg Mixture
Cook the Scrambled Eggs
Fold in Salmon and Finish
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Creamy, fluffy scrambled eggs folded with delicate pieces of smoked salmon and fresh chives. A luxurious yet simple breakfast or brunch, ready in under 10 minutes.
This american recipe takes 10 minutes to prepare and yields 2 servings. At 362.07 calories per serving with 24.32g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve Immediately
Replace chives with finely chopped fresh dill, which pairs beautifully with salmon.
Wilt a handful of fresh spinach in the pan before adding the eggs for extra nutrients.
Fold in a teaspoon of drained capers along with the salmon for a burst of salty, briny flavor.
Substitute cream cheese with crumbled goat cheese or Boursin for a different tangy flavor profile.
Both eggs and salmon are packed with high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Smoked salmon is a fantastic source of EPA and DHA, two types of omega-3 fatty acids known to support brain health, reduce inflammation, and promote a healthy heart.
This dish provides a significant amount of Vitamin D from the salmon and Vitamin B12 from both the eggs and salmon, which are crucial for bone health and energy production.
One serving of this Smoked Salmon Scramble contains approximately 450-500 calories, depending on the specific ingredients used. It's a nutrient-dense meal, high in protein and healthy fats.
Yes, it can be a very healthy choice. It's packed with high-quality protein from the eggs and salmon, and rich in heart-healthy omega-3 fatty acids from the salmon. To make it even healthier, you can use milk instead of heavy cream and serve it with whole-grain toast.
Cold-smoked salmon, often labeled as lox or Nova lox, is ideal for this recipe. It has a delicate, silky texture that melts into the creamy eggs. Hot-smoked salmon can also be used, but it will have a flakier, more cooked texture.
The key is low heat and constant, gentle movement. Cooking the eggs slowly over medium-low heat and removing them from the heat just before they are fully done allows the residual heat to finish the job, resulting in soft, creamy curds.
Yes, you can. Replace the butter with a dairy-free alternative or olive oil. Use unsweetened almond milk or another plant-based milk instead of heavy cream, and use a dairy-free cream cheese product.
It's not recommended. Scrambled eggs tend to become rubbery and watery when reheated. This dish is best made fresh and enjoyed immediately for the best texture and flavor.