Lite Scrambled Eggs With Smoked Salmon Food

SCRAMBLED EGGS WITH SMOKED SALMON

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

Steps:

• Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
• Beat eggs, water and pepper; pour into skillet.
• Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.
• Serve eggs on toast; garnish with lemon slices and dill weed.

LITE SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• In a small bowl, beat eggs, milk and seasonings.
• Spray a skillet with non-stick spray or use a non-stick skillet. Heat over medium heat.
• When hot, add egg mixture.
• Cook eggs, stirring occasionally until slightly set, about 2-3 minutes.
• Stir in salmon and spinach until salmon is heated through and the spinach has wilted.
• Serve over toasted bread.
• Sprinkle with additional fresh chives and dill.

CREAMY SCRAMBLED EGGS WITH DILL AND SMOKED SALMON

Steps:

• In a large bowl, beat eggs, cream. dill and salt.
• Melt butter in a large skillet over medium heat.
• Add green onions; cook 8 minutes, until softened.
• Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set.
• Mix in salmon, cook 1 more minute more or until eggs reach desire doneness.
• Serve and enjoy!

LIGHT AND FLUFFY SCRAMBLED EGGS

Steps:

• Preheat oven to 450 degrees.
• * Note this is an optional way of making the eggs even more light and fluffy. If this step is not taken, they will still be the best eggs you have ever eaten.
• Soften the cream cheese so it will blend easily into the egg mixture.
• Break the three eggs into a bowl, now add the mayo, heavy whipping cream, and cream cheese.
• Put the butter into a hot skillet and let it melt down.
• Blend with a high speed blender or electric whip. * You want the eggs to be whipped at a high speed to infuse air into the egg mixture.
• Add egg mixture to hot skillet and saute until they are starting to set. Stirring all the time.
• Option: You can continue to saute the eggs until they are ready to serve according to how you want their texture -- (wet or dry) or you can place the eggs into the oven as they start to set and allow the 450 degree heat to finish the job of causing the eggs to rise and become even more fluffy. If put in the oven, and allowed to finish cooking they will be as light as feathers. Either way they are going to be delicious.
• After cooked to a golden hue, place onto a plate and sprinkle with seasalt and coarse black pepper.
• Option: You can add your favorite cheese about 2 minutes before taking them from the oven, and allow the cheese to melt over the eggs.

SCRAMBLED EGGS WITH SMOKED SALMON

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.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted.
• With wire whisk or fork, beat in eggs, milk, and pepper until well blended.
• Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy (stir twice).
• Stir in salmon, green onion, sour cream and coriander or parsley.
• Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.

SOFT SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO

Steps:

• Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
• Heat a large nonstick skillet over medium heat.
• Add butter and melt until it foams, then turn the heat down to low.
• Slowly pour in the egg mixture.
• Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
• *This takes approximately 10 minute Don't let the eggs brown. Be patient!
• Season the eggs with salt and pepper.
• Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• For the scrambled eggs, melt the butter in a saucepan over a low heat.
• Add the eggs and milk, stirring continuously until thick and scrambled.
• Then stir in the double cream.
• Remove from the heat when just cooked and season.
• To taste salt and freshly ground black pepper.
• To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice.