SMOKED SALMON EGGS RECIPES

Name: Scrambled Eggs with Smoked Salmon
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6 servings
Ingredients: 1/4 pound sliced smoked salmon; 12 eggs; 1/2 cup heavy cream; Salt and freshly ground black pepper; 2 tablespoons butter; 12 to 15 blades of fresh chives, finely chopped

SCRAMBLED EGGS WITH SMOKED SALMON RECIPE | RACHAEL RAY ...

Scrambled Eggs with Smoked Salmon Recipe | Rachael Ray ... image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Steps:

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECIPES

Smoked salmon, eggs & sourdough | Jamie Oliver recipes image

A classic breakfast treat sure to get you a smile – smoked salmon and silky scrambled eggs.

Total Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 slices sourdough or crusty white bread
30 g butter plus a little extra for spreading
6 large free-range eggs
1 lemon
4 slices smoked salmon from sustainable sources, ask your fishmonger

Steps:

1. Put the bread on to toast.
2. Melt the butter in a small saucepan over a moderate heat until it’s foaming.
3. 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.
4. Season the eggs with sea salt and freshly ground black pepper to taste and pour over the toast.
5. 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.

Nutrition Facts : Calories 547 calories, FatContent 38 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 33.7 g protein, CarbohydrateContent 19.8 g carbohydrate, SugarContent 1.1 g sugar, SodiumContent 3.22 g salt, FiberContent 0.6 g fibre

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