Smoked Salmon and Scrambled Eggs is a classic combination that's elegant but incredibly easy to make. Serve this smoked salmon breakfast with my Gluten-Free Cinnamon Rolls on Christmas morning.
I love whipping up this classic breakfast of smoked salmon and scrambled eggs served over toast, especially around the holidays.
If you want more smoked salmon suggestions, try my Smoked Salmon Charcuterie Board, and Smoked Salmon Canapes.
Choosing a good quality bread like an Italian, French, or Sourdough loaf is important. These loaves offer a chewier texture and add depth to your dish.
The scrambled eggs cook low and slow, just like the French like it, for a super creamy consistency.
Smoked salmon is gently laid over the scrambled eggs for the ultimate savory breakfast toast.
Top this salmon breakfast with fresh dill and chives, and share your thoughts on this quick and easy meal in the comments below!
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Why You'll Love This Recipe
- A good quality breakfast toast. We used a rustic Italian loaf for its chewy texture and crispy crust, making it the ideal base for scrambled eggs and smoked salmon.
- Creamy scrambled eggs. Cooking your eggs over low heat with constant stirring creates a velvety richness that mimics the texture of a sauce.
- Christmas morning breakfast. You can make this recipe all year, but nothing says Christmas like eggs and smoked salmon.
Key Ingredients
Here is a visual overview of the smoked salmon breakfast ingredients. Scroll to the recipe at the bottom for quantities.
- Smoked Salmon - This salmon is cured, smoked, and thinly sliced, perfect for bagels, salads, canapés, or charcuterie boards.
- Eggs - Local, organic, or even better, pasture-raised eggs provide vibrant, bright orange yolks.
- Bread - Italian loaves or sourdough have a chewy texture and a thick, crispy crust, making them sturdy enough to hold toppings like scrambled eggs.
- Butter - I like to start my scrambled eggs off with a couple of knobs of butter for an extra-creamy consistency.
- Creme Fraiche - Sour cream is added to the scrambled eggs at the end to stop the cooking process and make the eggs extra creamy.
- Herbs - Fresh dill and chopped chives are added as flavor and garnish to the smoked salmon and scrambled eggs.
See recipe card for quantities.
Substitutions + Variations
You'll appreciate how elegant and effortless this smoked salmon and eggs on toast is, along with the ease of customizing it to suit your taste!
- Sliced avocados pair perfectly with eggs and smoked salmon, you should try it!
- Spoon my Gluten-Free Hollandaise Sauce over this smoked salmon breakfast to take it to another level.
- Instead of scrambled eggs, top your toast with Air Fryer Soft Boiled Eggs or Air Fryer Poached Eggs.
- Take my Sous Vide Eggs Benedict and lay 1-2 slices of smoked salmon on it.
Step-By-Step Instructions
Toast
It's important to use a good quality loaf of bread for scrambled eggs and smoked salmon. I used an Italian Loaf of bread but sourdough works great in this recipe too.
Step 1. Heat your skillet over medium-high heat and add 2 tablespoons of butter to melt. When the butter is almost completely melted, add your three slices of bread.
Step 2. Cook toast for about two minutes per side or until it's golden brown and crispy. If your skillet gets too hot, turn it down to low.
Scrambled Eggs
I am going to show you the French technique for making scrambled eggs. It's cooking them low and slow to develop an extremely creamy consistency.
Step 3. In a saucepan, crack 6 eggs and 1-2 tablespoons of butter.
Step 4. Using a wooden spoon or rubber spatula, mix the eggs over medium-low heat. If they start to cook too quickly, briefly remove them from the heat for 30 seconds before returning them. As shown in image 4, the butter should melt slowly.
Step 5. Cook the scrambled eggs, stirring constantly, until they have a thick, sauce-like consistency as shown in Image 5. Once they reach this stage, add the sour cream to prevent overcooking.
Step 6. To finish the scrambled eggs, add in chopped chives and season to taste with salt and pepper.
Step 7. Place the creamy scrambled eggs on your toasted bread, top with 2-3 slices of smoked salmon, and garnish with fresh dill and chives.
Kitchen Tools
Tips to Make the Perfect Scrambled Eggs
- Don't overbeat your eggs. I like to crack my eggs right into the sauce pot and use a wooden spoon or rubber spatula to work the eggs. Stir continuously to achieve those light and delicate scrambled eggs.
- Cook low and slow. For perfect scrambled eggs, patience is key-cook them over low heat. The bottom of the saucepan should feel warm to the touch, but not hot.
- Add butter. I like to use butter in the beginning and at the end when adding my creme fraiche for a silky smooth texture.
- Add cream for creme fraiche. To stop the cooking process, stir in a tablespoon of heavy cream or crème fraîche.
- Salt at the end. Season the eggs with salt only at the end, along with your fresh herbs. Adding salt too early can cause the eggs to become watery.
FAQ's
No, smoked salmon is cured and then either hot-smoked or cold-smoked before being refrigerated. Lox, on the other hand, is cured in a salt and sugar mixture for 24 hours and then thinly sliced.
Today you can find smoked salmon at grocery stores, specialty stores, and online retailers.
Smoked salmon pairs perfectly with bagels, charcuterie platters, eggs, or as elegant smoked salmon canapés.
More Salmon Recipes
Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek on Instagram, Facebook, and Pinterest!
📖 Recipe
Smoked Salmon and Scrambled Eggs
Ingredients
- 3 slices of bread rustic Italian or Sourdough
- 2 tablespoons butter unsalted
- 6 eggs
- 2 tablespoons butter unsalted
- 1 tablespoon creme fraiche or sour cream
- salt and pepper to taste
- 4 ounces smoked salmon 2-3 slices per toast
- ¼ cup fresh dill for garnish
- 2 tablespoon chopped chives for garnish
Instructions
Toast
- Heat your skillet over medium-high heat and melt 2 tablespoons of butter. Once the butter is almost melted, add your three slices of bread. Cook each side for about two minutes, or until golden brown and crispy.
Scrambled Eggs
- Crack 6 eggs and add 1-2 tablespoons of butter to a saucepan.
- Over medium-low heat, stir the eggs constantly with a wooden spoon or spatula. If they cook too fast, take them off the heat for 30 seconds, then return them. Keep stirring until the eggs are thick and creamy.
- Once done, stir in sour cream to stop them from overcooking. Finish with chopped chives and season with salt and pepper to taste.
Assemble
- Place the creamy scrambled eggs on your toasted bread, top with 2-3 slices of smoked salmon, and garnish with fresh dill and chives.
Notes
-
- Don't overbeat your eggs. I like to crack my eggs right into the sauce pot and use a wooden spoon or rubber spatula to work the eggs. Stir continuously to achieve those light and delicate scrambled eggs.
- Cook low and slow. For perfect scrambled eggs, patience is key-cook them over low heat. The bottom of the saucepan should feel warm to the touch, but not hot.
- Add butter. I like to use butter in the beginning and at the end when adding my creme fraiche for a silky smooth texture.
- Add cream for creme fraiche. To stop the cooking process, stir in a tablespoon of heavy cream or crème fraîche.
- Salt at the end. Season the eggs with salt only at the end, along with your fresh herbs. Adding salt too early can cause the eggs to become watery.
Cinda Raupe-Hultner says
I defintely want to make this Thanksgiving morning. Looks easy to do and delicious. It will carry the crowd over to the main event.
Mike Cleavenger says
These creamy scrambled eggs are so delicious and pair well with smoked salmon.