Smoked Salmon Scrambled Eggs
This delectable egg dish brings together the rich flavors of smoked salmon and creamy cream cheese, all enveloped in fluffy eggs cooked to perfection. A hint of green onions adds a delicate touch of freshness, while a sprinkle of pepper adds a gentle kick. Quick and easy to make, this dish is perfect for a leisurely weekend breakfast or a special brunch with friends and family. Each bite is a harmonious blend of textures and flavors that will leave you wanting more.
— Constant Cookbook
Ingredients
- 4 to 5 Tbs. unsalted butter
- 4 green onions, white portion and about 2
- inches of the green tops, chopped
- 8 eggs
- 1/4 to 1/2 tsp. freshly ground pepper
- 3 oz. smoked salmon, chopped
- 3 oz. cream cheese, cut into 1/4-inch cubes, at
- room temperature
- Fresh tarragon sprigs (optional)
Instructions
- In a large, heavy nonstick sauté pan over low heat, melt the butter. Set aside 2 Tbs. of the green onions to use for garnish, and add the remaining green onions to the pan. Sauté until soft and translucent, about 3 minutes.
- Meanwhile, in a bowl, using a fork, beat the eggs with pepper to taste until blended. Pour the eggs into the sauté pan and, using a wooden spoon, stir continuously, reaching the bottom and edges of the pan, until the eggs begin to thicken and break into curds, about 5 minutes. Keep stirring until the eggs are almost firm, about 4 minutes more.
- Remove the pan from the heat and fold the salmon and cream cheese into the eggs. Return to low heat for about 30 seconds to melt the cheese. Transfer the eggs to warmed plates or a platter, sprinkle with the reserved green onions and garnish with tarragon sprigs. Serve immediately.
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