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Salmon scrambled Eggs
Preparation info
- Servings:
2
- Difficulty
Easy
- Ready in
15 min
Appears in
By Nick Evans
Published 2014
Smoked salmon is a common breakfast item, but the non-smoked fish works just as well in some dishes. The most important part of these eggs is to cook them slowly over relatively low heat so they remain nice and creamy and don’t get too firm. Be gentle folding the salmon into the eggs at the end so it stays in nice chunks.
Ingredients
4 1½ tablespoons 1 tablespoon
Method
- In a medium pot, crack in eggs. Add butter and cream and put eggs over medium-low heat.
- Stir eggs, breaking up the yolks in the pan, lightly scrambling them. Once the eggs are scrambled, let them sit over the heat until they begin to cook, then start stirring them constantly. You want them to cook slowly so as not to overcook them. If you do it right, it should ta