Sunday Brunch: Scrambled Eggs With Smoked Salmon Recipe – a delicious recipe with eggs, butter, Salt, Freshly ground black pepper, salmon, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the eggs, butter, and some salt and pepper in a saucepan or skillet with sloping sides. Turn the heat to medium high and begin to beat the mixture with a whisk, stirring almost constantly but not too fast; you do not want the mixture to become foamy. If you are using a nonstick pan or skillet, use a wooden spoon instead of a whisk.
2
Once the butter has melted, the mixture will begin to thicken and develop small curds; this will take from 3 to 8 minutes, depending on your pan and cooktop. If the eggs begin to stick to the bottom of the pan, remove from the heat for a moment, continuing to whisk, and then return to the flame.
3
When the eggs are very creamy, with small curds all over--not unlike very loose oatmeal--they are just about ready. Stir in the smoked salmon and cook for a minute, just to warm it. Remove from the heat, stir in the cream cheese and sorrel, and taste for salt and pepper. Garnish with chives and serve.
408
kcal
Calories
33
g
Fat
3
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 1 1/2 tablespoons butter, Salt, Freshly ground black pepper, and more.
Yes, Sunday Brunch: Scrambled Eggs With Smoked Salmon Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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