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.
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
SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE
Steps:
- Heat a charcoal grill with coals. Spread them out in one dense layer.
- Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
SCRAMBLED EGGS WITH SMOKED SALMON
Great recipe for a brunch. We served this with fruit and a muffin and a little sausage... everyone loved it including young children.
Provided by Chef TanyaW
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chop salmon into very small pieces, reserving a small amount for garnish.
- Whisk your eggs and half-and-half together.
- Add 1/2 of your chopped chives and season eggs with salt and pepper.
- Melt butter in preheated large nonstick skillet, and add eggs.
- Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain a little 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.
Nutrition Facts : Calories 338, Fat 24.7, SaturatedFat 10.8, Cholesterol 591, Sodium 498.8, Carbohydrate 2.4, Sugar 0.6, Protein 25
SMOKED SALMON & LEMON SCRAMBLED EGGS
Use Bill Granger's recipe to turn simple scrambled egg into a luxurious breakfast or brunch
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Yield Easily doubled
Number Of Ingredients 5
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.
SMOKED SALMON, GOAT CHEESE, AND ASPARAGUS ROULADE
Categories Appetizer Low Carb Goat Cheese Salmon Asparagus Fall Chill Shallot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy small skillet over medium heat. Add chopped shallot and sauté until beginning to soften, about 1 minute. Transfer to medium bowl. Mix in goat cheese, chopped asparagus, and lemon peel. Season filling to taste with salt and pepper.
- Place sheet of plastic wrap on work surface. Using 1/5 of salmon, form 6x3-inch rectangle atop plastic, overlapping salmon slightly. Spoon 1/5 of filling along 1 long side of rectangle, leaving 1/2-inch plain border. Using plastic as aid, roll up salmon into tight log. Repeat with remaining salmon and filling, forming 4 more logs. Refrigerate logs until firm, about 2 hours or overnight.
- Remove plastic from logs. Cut each log crosswise into 4 pieces. Arrange on platter and serve.
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