SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
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.
FIESTA SCRAMBLED EGGS
I love to fix this spicy scrambled egg dish for friends and family. It's almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. -Kay Kropff, Canyon, Texas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 3-5 minutes. Sprinkle with bacon. Pour eggs over the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over medium heat, stirring occasionally, until eggs are completely set. Sprinkle with remaining cheese. Serve with salsa.
Nutrition Facts : Calories 254 calories, Fat 19g fat (7g saturated fat), Cholesterol 278mg cholesterol, Sodium 609mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
FIESTA EGGS AND SALMON
Make and share this Fiesta Eggs and Salmon recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees C.
- Grease a 33x23x5cm baking dish.
- Whisk the eggs, add the sour cream, milk, salsa, flour, garlic powder, salt and pepper and mix well.
- Fold in the salmon, cheddar cheese, corn and onion.
- Pour into the prepared baking dish and sprinkle the extra cheese over the top.
- Bake until set and lightly golden brown (approx 45-60 minutes).
Nutrition Facts : Calories 474.8, Fat 29.8, SaturatedFat 15.8, Cholesterol 360.8, Sodium 828, Carbohydrate 22.7, Fiber 2, Sugar 3.7, Protein 30.1
SCRAMBLED EGGS WITH SMOKED SALMON, ASPARAGUS AND FETA CHEESE
I found this recipe on Women's health magazine website. I changed the cheese from goat to feta because I don't like goat cheese. I also changed when you put in the cheese because I did not want the cheese melted.
Provided by kave1010
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
- Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds.
- Remove from the heat when the eggs are still creamy and soft and then fold in the smoked salmon and feta cheese.
Nutrition Facts : Calories 257.4, Fat 15.9, SaturatedFat 6.7, Cholesterol 395.1, Sodium 527.9, Carbohydrate 6.4, Fiber 2.4, Sugar 2.7, Protein 22.6
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