Scrambled Eggs With Wild Smoked Salmon And Lemon Cream Sauce 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 LEMON CREAM

Steps:

• Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
• Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

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 WILD SMOKED SALMON AND LEMON CREAM SAUCE

Steps:

• For the lemon cream: In a small bowl, mix together the sour cream, fresh lemon juice, finely grated lemon peel, and the chopped fresh thyme. Season with salt & pepper to taste.
• In a medium bowl, whisk together the eggs with salt & pepper to taste.
• Melt butter in medium skillet over medium heat. Add the thinly sliced green onion and sauté for 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute.
• Divide scrambled eggs between two plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve. Delicious with a slice of buttered pumpernickel toast.

BLOODY MARY SCRAMBLED EGGS & SMOKED SALMON

Steps:

• Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the tomatoes and warm through for 1 min until the eggs have finished cooking.
• Top the toast with the scrambled eggs and chives, and place the smoked salmon on the side with a wedge of lemon to squeeze over. Drizzle over extra Tabasco and Worcestershire sauce, if you like it with an extra kick.

SCRAMBLED EGGS, WITH SMOKED SALMON IN BRIOCHE

Steps:

• Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
• Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
• Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
• Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.

SCRAMBLED EGG MUFFINS WITH SMOKED SALMON AND SOUR CREAM

Steps:

• Crack the eggs into a bowl. Whisk lightly and season with salt and pepper.
• Put your muffins in the toaster, ready for action.
• Melt half the butter in a small saucepan over a medium heat until bubbling, then tip in the eggs.
• Stir eggs continuously with a wooden spoon, getting right into the edges. Cook until the runny egg starts to thicken.
• Turn the heat off when the eggs are still slightly undercooked - they will keep on cooking in the warm pan while you're toasting and buttering your muffins.
• Split muffins in half and place in your toaster. Toast to your preferred doneness.
• Place the buttered muffin halves onto four individual plates and cover each one with a spoonful of scrambled egg.
• Drape a slice of salmon over each muffin half, dollop some sour cream on top and sprinkle with chopped chives and a twist of black pepper.
• Serve with your lemon wedges.
• Tip: To make things easier, toast your muffins first and keep them warm in the oven.

CREAMY EGGS WITH SMOKED SALMON ON BRIOCHE

Steps:

• Preheat oven to 350° F.
• Melt butter. With a 3-inch round cutter cut out 1 round from each bread slice. Brush both sides of rounds with butter and season with salt. On a baking sheet bake rounds in middle of oven until golden and crisp.
• In a blender blend, eggs, cream, and salt until just combined and stir in 2 tablespoons chives. In a double boiler or a metal bowl set over a saucepan of barely simmering water cook the egg mixture, stirring, until creamy and just cooked through, about 4 minutes, and season with freshly ground black pepper.
• Put 1 bread round onto each of 4 plates and divide egg mixture among rounds. Top egg with salmon and garnish plates with remaining tablespoon chives.

SCRAMBLED EGGS WITH HERBS AND SMOKED SALMON

Steps:

• Whisk eggs, cream and salt and pepper in a bowl.
• Melt butter in a non-stick frying pan over medium high heat until foaming.
• Add egg mixture, sprinkle with herbs and cook for 3 minutes.
• Gently draw in edges with a fork to allow uncooked egg to run underneath and cook until eggs are just set.
• Remove from pan and keep warm.
• Meanwhile, place bagels in a toaster or oven grill (broil) and toast until golden brown.
• Spoon eggs onto bagels and top with flaked salmon.

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!

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.

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.