Salmon Scrambled Eggs Recipes

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.

Steps:

• Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

Steps:

• Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
• Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
• Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Steps:

• To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
• Using the large hole of a box grater, shred the potatoes.
• Season the shredded potatoes with salt and pepper and form them into 6 cakes.
• In a large skillet; heat half the butter over medium heat.
• Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
• Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
• To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
• Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
• To serve and garnish; place one warm rosti potato in the center of each warmed plate.
• Form two slices od salmon into circular ribbons on top of each rosti.
• Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
• Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.

Steps:

• Halve, toast and butter a bagel. Drape a slice of smoked salmon on each half and spoon over the scrambled egg. Grind over black pepper and serve with a wedge of lemon on the side.

Steps:

• Heat the grill. Split and lightly toast the croissants. Meanwhile, make the scrambled eggs. Melt the butter in a frying pan. Beat and season the eggs and scramble lightly in the pan. When the eggs are just cooked, but still soft, stir in the double cream and chopped chives.
• Fill each croissant with a few slices of smoked salmon and the creamy scrambled egg. Sprinkle with some black pepper and extra chopped chives.

Steps:

• Whisk eggs, 1 tablespoon dill, salt and pepper to blend in large bowl. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add onion and sauté until beginning to soften and color, about 3 minutes. Add egg mixture; reduce heat to medium and stir until eggs are barely set, about 2 minutes. Dot eggs with bits of cream cheese; continue cooking until eggs are softly set and cheese melts, about 2 minutes. Transfer to platter. Top with dollop of sour cream, if desired. Garnish with salmon. Sprinkle with remaining 1/2 tablespoon dill.

Steps:

• In a bowl, beat eggs, milk salt and pepper. Stir in salmon, cheese and parsley. In a greased skillet, cook and stir gently over medium heat until eggs are set, about 3-5 minutes.

Steps:

• Toast the 4 slices of brown bread,spread thinely with butter and cut off the crusts.
• Cut each bit of buttered toast into four triangles.
• Break the eggs into the bowl and whisk together with the salt and pepper.
• Melt the butter in a pan and add the eggs.
• Stir with a wooden spoon scraping the egg away from the bottom of the pan all the time until the degree of firmness that you like is achieved; i prefer the eggs to be a little runny.
• Remove the pan from the heat and stir in the double cream.
• Fold the smoked salmon into the scrambled eggs and serve on the buttered toast.

Steps:

• Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 tablespoons chives.