Smoked Salmon Scramble Food

SMOKED SALMON SCRAMBLE CROISSANTS

Steps:

• Heat the grill. Split and lightly toast the croissants. Meanwhile, make the scrambled eggs. Melt the butter in a frying pan. Beat and season the eggs and scramble lightly in the pan. When the eggs are just cooked, but still soft, stir in the double cream and chopped chives.
• Fill each croissant with a few slices of smoked salmon and the creamy scrambled egg. Sprinkle with some black pepper and extra chopped chives.

SMOKED SALMON SCRAMBLE

Steps:

• Toast bread.
• Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon.
• Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.

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.

SMOKED-SALMON SCRAMBLE

Steps:

• Make Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set. Serve on toasted whole-grain bread with smoked salmon.

SMOKED SALMON SCRAMBLE

Steps:

• Break up salmon into bite-sized pieces.
• In a medium bowl whisk eggs until light and frothy.
• In a small bowl mash cream cheese and dill together with a wooden spoon.
• In a large, nonstick sauté pan melt butter over medium heat.
• Add eggs.
• While eggs are still soft and wet, stir in smoked salmon, cream cheese, and a grating of white pepper.
• Using a rubber spatula, pull eggs that are cooked on the edges to the center of the pan and gently shake the pan to redistribute the scrambled eggs evenly over the cooking surface.
• Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.
• Serve Immediately.

SMOKED SALMON SCRAMBLE WITH FETA

Steps:

• Melt half the butter in a non-stick skillet; add the green onions, red bell pepper and artichoke hearts, stirring until onions are wilted.
• Add the smoked salmon and continue to stir until heated through.
• Remove salmon mixture to a small dish and keep warm while preparing the eggs.
• In a medium bowl beat the eggs or egg substitute with the yogurt and basil adding salt and pepper to taste.
• Wipe the skillet with a paper towel and over medium heat, melt the remaining butter and pour the beaten eggs into skillet.
• As the eggs began to set and curds develop, pull to the center of the pan. Repeat until eggs are almost set.
• Gently stir in the salmon mixture, crumble feta cheese on top and gently stir once of twice to distribute evenly.
• Serve and enjoy.

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.

SMOKED SALMON SCRAMBLE

Steps:

• Heat oil in a nonstick skillet over medium-high heat for 1 to 2 minutes.
• Add eggs and allow to set, 10 seconds.
• Sprinkle salmon, cream cheese, and chives over eggs.
• Scramble until just cooked, about 1 minute, being careful not to overcook. Season to taste with pepper, if desired.
• Serve hot.

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!

SMOKEY THE SALMON (SMOKED SALMON SCRAMBLE)

Steps:

• Heat the oil in a large skillet over medium heat. Combine the eggs and salmon and cook until soft. Add the cream cheese and mix until the texture is smooth, then add 1/4 cup of the green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions.

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.

SMOKEY THE SALMON (SMOKED SALMON SCRAMBLE)

Steps:

• Heat oil in a large skillet over medium heat. Combine eggs and salmon and cook until soft. Add cream cheese and mix until a smooth texture, add 1/4 cup green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions.