SALMON SCRAMBLED EGGS RECIPE - BETTYCROCKER.COM
Combine egg and salmon sprinkled with cheese to make delicious skillet dinner – ready in 15 minutes.
Provided by Betty Crocker Kitchens
Total Time 0 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
- Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
- Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.
Nutrition Facts : Calories 380 , CarbohydrateContent 3 g, CholesterolContent 490 mg, FiberContent 0 g, ProteinContent 34 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 2 g
ONE-PAN SALMON AND EGG BAKE RECIPE BY TASTY
Here's what you need: salmon, egg, olive oil, spinach, garlic, lemon, salt, pepper
Provided by Joey Firoben
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (160°C).
- Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
- Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
- Season the tops of the salmon and the egg with another pinch of salt and pepper.
- Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
- Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
- NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
- Enjoy!
Nutrition Facts : Calories 603 calories, CarbohydrateContent 13 grams, FatContent 41 grams, FiberContent 4 grams, ProteinContent 43 grams, SugarContent 3 grams
More about "eggs with salmon recipes"
ONE-PAN SALMON AND EGG BAKE RECIPE BY TASTY
From tasty.co
Reviews 96
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Calories 603 calories per serving
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DEVILED EGGS WITH SALMON CAVIAR AND ROASTED GARLIC ...
Deviled eggs are one of those appetizers that everyone loves. And goes back for seconds. And thirds. They’re creamy, tasty, and indulgent; not to mention, easy to whip up since you probably already have the ingredients in your kitchen.
This holiday season, we’ve added a twist to our best deviled eggs recipe. Roasted garlic adds umami while luxurious salmon roe adds a pop of color and bite. And because you can make them in advance, you can actually celebrate the holidays with your guests, bite by bite.
From fultonfishmarket.com
- 1. While your oven is preheating to 400°F, remove the papery outer layers from the whole head of garlic. Carefully cut ½ inch from the top of the garlic head. Place on a sheet of heavy-duty aluminum foil, drizzle with olive oil, and wrap to cover the garlic. Roast for 30 minutes until soft and fragrant, then remove from heat. When cooled, squeeze the garlic cloves out of their skin and mash with a fork into a paste. 2. Cover the eggs with cold water in a large saucepan, then bring the water to boil over high heat. After the water has come to a rolling boil, remove the saucepan from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes before peeling. 3. Peel the eggs then halve them lengthwise. Scoop the yolks into a bowl, and mash together with mayonnaise, dijon mustard, and up to 1½ tablespoons of the roasted garlic. Blend until smooth and creamy. 4. Place the halved eggs on a serving plate, then fill each egg with a spoonful of the egg yolk mixture or use a piping bag. Gently garnish with salmon roe and fresh chives.
SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 10 minutes
Cuisine british
Calories 547 calories per serving
- Put the bread on to toast.
- Melt the butter in a small saucepan over a moderate heat until it’s foaming.
- Whisk the eggs in a bowl and add to the saucepan. Stir the eggs continuously with something flexible like a spatula to get right into the corners, and cook until little pieces of cooked egg are surrounded by soft, smooth and still quite runny egg. The egg will continue to cook even when the heat is turned off, so undercook them slightly and leave them in the pan while you butter your toast.
- Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
- Quarter the lemon, then drape the salmon over the eggs and serve it with the lemon wedges. Add plenty of black pepper and serve immediately.
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