Scrambled Egg With Salmon Roe Smorrebrod Food

SCRAMBLED EGGS WITH SALMON ROE IN EGGSHELL CUPS

Steps:

• To prepare "eggshells," bring a large pot of water to a boil. Holding an egg in one hand, tapered end up, cut off top with an egg topper, squeezing gently and using a scissor motion. Pour egg into a bowl and repeat with remaining eggs. Boil shells 5 minutes, then gently transfer to a wire rack with a slotted spoon; let dry, cut sides down.
• Add cream to eggs and season with salt and pepper. Beat with a fork until frothy. Melt butter in a large skillet over medium heat. Pour in egg mixture. Cook, using a heatproof flexible spatula to gently pull eggs to center of pan and letting liquid parts run underneath, until just set, 2 to 3 minutes.
• Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip. Place shells in egg cups, then pipe scrambled eggs into the shells. Top with salmon roe (about 1 teaspoon per shell) and serve immediately.

SMOKED SALMON SMORREBROD

Steps:

• Make scrambled eggs:
• Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
• Make sandwiches:
• Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
• Squeeze lemon over salmon before eating.

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.

SALMON SCRAMBLED EGGS

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.

SMOKED SALMON & LEMON SCRAMBLED EGGS

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.

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.

SALMON SCRAMBLE

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.