Smoked Salmon and Eggs

Name: Smoked Salmon and Eggs
Ingredients: 8 large eggs; ¼ cup half-and-half or milk or water; ¼ cup half-and-half or milk or water; ¼ cup half-and-half or milk or water; 2 tablespoons butter; 1(3- to 4-ounce) package cold or hot smoked salmon; 1(3- to 4-ounce) package cold or hot smoked salmon; 1 teaspoon chopped chives; Salt and pepper; Salt and pepper

Preparation info

4
Servings; WPS = 6 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Adding liquid to the eggs is optional but creates steam, which makes them fluffy. Half-and-half makes them extra creamy, but even plain water works. Cold or hot smoked salmon will be delicious—use your favorite. For a tasty side dish, serve these eggs with the Cheesy Potato Cakes.

Ingredients

8 large eggs
¼ cup half-and-half or milk or water
2 t

Breakfast
Fish course
Side dish
Gluten-free
Pescatarian

Method

At Campsite

Prepare a charcoal or gas grill, or set up a propane cookstove.

Whisk together eggs and half-and-half.

Melt butter in a large nonstick skillet over medium heat. Add egg mixture. Cook eggs, stirring gently with a silicone spatula, 3 to 5 minutes or until just set. Remove from heat and stir in salmon. Sprinkle with chives, and salt and pepper to taste.