Salmon And Scrambled Eggs Recipes

SCRAMBLED EGGS WITH SMOKED SALMON

Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 6

Ingredients

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

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.

SALMON AND SCRAMBLED EGGS

Salmon and Scrambled Eggs image

Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

1/2 pound skinless salmon fillets
6 beaten eggs
Heavy cream
Chopped dill
Toast (for serving)

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.

SALMON SCRAMBLED EGGS

Salmon Scrambled Eggs image

Combine egg and salmon sprinkled with cheese to make delicious skillet dinner - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 2

Number Of Ingredients 9

Ingredients

4 eggs
1 tablespoon milk
1/4 teaspoon dried dill weed
1/8 teaspoon pepper
Dash salt
1 tablespoon butter or margarine
1/4 cup sliced green onions
1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese

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.

Nutrition Facts : Calories 380, Carbohydrate 3 g, Cholesterol 490 mg, Fiber 0 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 2 g

SALMON SCRAMBLE

Salmon Scramble image

One morning, years ago, my husband, Todd, and I whipped up this dish as a way to use leftover smoked salmon...it caught on! Now we always make extra portions of this tasty fish at dinner so we can have our family favorite in the morning.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

8 eggs
3/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (7-1/2 ounces) pink salmon, drained or 1 cup smoked salmon, flaked and cartilage removed
1/2 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

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.

Nutrition Facts : Calories 191 calories, Fat 12g fat (5g saturated fat), Cholesterol 308mg cholesterol, Sodium 522mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein.

THE SECRET TO FLUFFY SCRAMBLED EGGS

The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
Whisk eggs with salt until completely combined and very foamy.
Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

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