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Smoked Salmon Eggs

This dish combines fluffy scrambled eggs with slices of smoky, rich smoked salmon for a luxurious breakfast. The eggs are gently cooked until creamy and tender, then folded with fragrant herbs, lemon juice, and buttery richness, creating a layered flavor profile and appealing visual contrast. Perfect for a quick, indulgent brunch or cozy morning treat, with a silky texture and vibrant aroma.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Brunch, Scandinavian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs preferably large, fresh
  • 2 ounces smoked salmon thinly sliced or chopped
  • 1 tablespoon butter plenty for silky eggs
  • 1 lemon lemon for fresh juice
  • 1 tablespoon fresh herbs dill or chives, chopped
  • pinch black pepper freshly cracked
  • 1 tablespoon water or cream optional, for fluffiness

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Fork

Method
 

  1. Crack the eggs into a small bowl and gently whisk them together with a fork until just combined. Add a splash of water or cream if you like extra fluffiness, and whisk briefly.
  2. Slice or chop the smoked salmon into small, bite-sized pieces, and keep them ready nearby for quick addition.
  3. Preheat your non-stick skillet over medium-low heat, about 150°C (300°F). Add the butter and let it melt and foam gently, filling the kitchen with a rich, buttery aroma.
  4. Pour the whisked eggs into the skillet, letting them spread evenly. Let them cook undisturbed for a few seconds, then gently stir with a spatula, forming soft curds. Keep stirring slowly and gently, allowing the eggs to become silky and moist, about 2-3 minutes.
  5. Once the eggs are just starting to set but still look creamy and slightly runny in the center, fold in the chopped smoked salmon. Let it warm through for about 30 seconds, releasing its smoky aroma without overcooking.
  6. Remove the skillet from heat. Squeeze fresh lemon juice over the eggs, add a crack of black pepper, and sprinkle with chopped herbs. Gently fold everything together to combine the flavors.
  7. Let the eggs rest for a minute off the heat, then transfer to a plate. Garnish with extra herbs or slices of smoked salmon if desired. Serve immediately while warm and creamy.

Notes

For a richer flavor, add a splash of cream to the eggs before cooking. Use high-quality smoked salmon for the best smoky depth. Serve with toasted bread for a complete brunch experience.