Salmon scrambled Eggs


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      15 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

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.


  • 4 large eggs
  • tablespoons unsalted butter
  • 1 tablespoon heavy cream
  • 4 ounces ( cup) flaked cooked salmon
  • Salt and pepper
  • Fresh dill, garnish
  • Toast


    1. In a medium pot, crack in eggs. Add butter and cream and put eggs over medium-low heat.
    2. 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 take at least 10 minutes for the butter to melt and the eggs to turn soft and silky smooth. They shouldn’t be dry and completely firm, but should have some curds forming.
    3. When the eggs reach the desired consistency (cooked, but soft), turn down heat to very low and gently fold in flaked salmon. Season with salt and pepper. Let the eggs cook for just a minute more to warm the salmon through.
    4. Garnish with fresh dill and serve immediately with toast pieces.