Smoked Salmon and Scrambled Eggs

Three slices of toast with scrambled eggs and smoked salmon garnished with fresh dill.

5 from 2 votes

Smoked Salmon and Scrambled Eggs

Smoked Salmon and Scrambled Eggs are both elegant and effortless to prepare! Toast some crusty bread, top it with creamy scrambled eggs and delicate smoked salmon, and garnish with fresh chives and dill for the perfect holiday breakfast.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: French

Servings: servings

Calories: 1537kcal

Author: Mike Cleavenger

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.

Nutrition