Savoury Scrambled Eggs With Smoked Salmon Low Fat Recipes

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SCRAMBLED EGGS WITH SMOKED SALMON

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 6



Scrambled Eggs with Smoked Salmon image

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.

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

SAVOURY SCRAMBLED EGGS WITH SMOKED SALMON (LOW FAT)

Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. You can serve this with a slice of toasted bread, with a smear of cream cheese. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Savoury Scrambled Eggs With Smoked Salmon (Low Fat) image

Steps:

  • Whisk eggs, egg whites and pepper in a small bowl until well blended.
  • Heat oil in a nonstick skillet over medium-low heat. Add onion greens and cook, stirring, until softened, about 30 seconds.
  • Pour the eggs into the pan and cook until they just begin to set, about 10 seconds; stir in salmon. Cook, stirring gently from time to time, until the eggs have thickened into soft, creamy curds, 3 to 5 minutes.
  • Serve immediately.

4 large eggs
4 large egg whites
fresh ground pepper, to taste
1 teaspoon canola oil
2 scallions, green tops only, thinly sliced (green onions)
1 ounce smoked salmon, thinly sliced

SCRAMBLED EGGS WITH SMOKED SALMON AND LEMON CREAM

Provided by Bon Appétit Test Kitchen

Categories     Egg     Brunch     Christmas     Valentine's Day     Low Carb     Quick & Easy     Low Cal     Mother's Day     New Year's Day     Lemon     Salmon     Sour Cream     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8



Scrambled Eggs with Smoked Salmon and Lemon Cream image

Steps:

  • Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
  • Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4 teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon

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