Scrambled Eggs With Smoked Salmon And Green Peppers 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 AND GREEN PEPPERS

Steps:

• In a medium frying pan add oil and heat. Then add green pepper. Saute until slightly soft.
• In mixing bowl, add eggs,milk,baking powder,salt, pepper. Mix well.
• Add mixture to sauted green peppers, turn heat on medium heat to low,
• Stir to turn over and break apart, add smoked salmon and gently mix.
• Do not overcook, you want the scrambled eggs to be soft and fluffy, not hard. The amount of green pepper pieces and smoked salmon pieces can be adjusted.
• Note: Sometimes I add a bay leaf to the oil while the oil is heating up. Then remove to use for another dish.

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.

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.