SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
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.
CREAMY SCRAMBLED EGGS WITH SMOKED TROUT AND GREEN ONIONS
Steps:
- Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.
- Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.
PERFECT SCRAMBLED EGGS
These eggs are a great way to start out your morning! They are easy and fast to make!
Provided by Whitney
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 12m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
- Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g
HORSERADISH SCRAMBLED EGGS RECIPE - (4.3/5)
Provided by á-179173
Number Of Ingredients 3
Steps:
- Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that's happening, whisk eggs with horseradish. When the bacon bits are crisp, scoop them out of skillet to a plate and reserve. Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they're almost set. Then add the bacon bits and scramble them in. Serve. SERVES: 2 NUTRITION: 450 calories; 39 g fat; 20 g protein; 2 g carbohydrate; trace dietary fiber; 2 g net carbs per serving.
SCRAMBLED EGGS WITH SMOKED TROUT & HORSERADISH HOLLANDAISE
This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime!
Provided by Manami
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
- Stir in the horseradish and keep warm until ready to serve.
- Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
- Shred with a fork into bite-sized pieces.
- For the scrambled eggs, heat half of the butter in a frying pan.
- Gently beat the eggs and milk.
- Dice the remaining butter, add to the eggs and pour into the pan.
- Over a medium to small flame, cook the eggs, gently stirring with a whisk.
- When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
- Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
- Serve immediately with toasted English muffins.
Nutrition Facts : Calories 1021.9, Fat 97.5, SaturatedFat 54.4, Cholesterol 1038.8, Sodium 224.9, Carbohydrate 4.6, Fiber 0.1, Sugar 1, Protein 33.2
ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS
In Switzerland, rosti means "crisp and golden." The word has become symonymous with the country's famous potato cake. This potato cake makes a delicious cushion for ribbons of smoked salmon and lightly scrambled eggs. Simpley finish with a sprinkling of capers, diced red onion, chives and dill. This dish is fit for a king's breakfast!
Provided by MarieRynr
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the rosti potatoes, peel the potatoes and steam for 15 minutes, let cool.
- Using the large hole of a box grater, shred the potatoes.
- Season the shredded potatoes with salt and pepper and form them into 6 cakes.
- In a large skillet; heat half the butter over medium heat.
- Carefully place 3 of the cakes in the skillet and brown them on both sides for about 5 to 7 minutes per side, until golden brown.
- Remove and drain on paper towels, and repeat with the remaining butter and cakes (the potatoes can be made up to 1 hour in advance, then rewarmed before serving).
- To make the scrambled eggs, in the top of a double boiler on in a stainless steel bowl that will rest securely on top of a pot of simmering water, whisk together the eggs, creme fraiche, salt and pepper.
- Place the mixture over a pot of simmering water and stir, folding the eggs with a rubber spatula until they are very lightly scrambled.
- To serve and garnish; place one warm rosti potato in the center of each warmed plate.
- Form two slices od salmon into circular ribbons on top of each rosti.
- Place a spoonfull of scrambled eggs on top of the smoked salmon and garnish with a dollop of creme fraiche.
- Sprinkle with capers, red onion, chives and dill and serve to 6 very lucky people.
Nutrition Facts : Calories 421.3, Fat 30, SaturatedFat 15.7, Cholesterol 480.8, Sodium 182.3, Carbohydrate 22.8, Fiber 2.8, Sugar 1.8, Protein 15.5
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