Smoked salmon scrambled eggs are a true breakfast, brunch (or anytime) delight. Pairing the velvety, rich scrambled eggs with thin slices of savory smoked salmon and toasted bread creates a dish that’s both nutritious and incredibly satisfying. Whether you choose to layer the salmon on top or fold it directly into the eggs, the combination of textures and flavors is simply craveable.
With all the amazing ways to enjoy smoked salmon, one of the simplest and most versatile is to pair it with these simple yet elegant scrambled eggs. This is a fantastically quick and easy meal that can elevate your breakfast, brunch, lunch or even dinner.
Ingredients You’ll Need
- Smoked Salmon (or Lox) – You can use either cold smoked salmon or hot smoked salmon. I use about 1 1/2 oz for two eggs on one piece of toast. But use as much as you like. You can also use salmon lox if you prefer a non-smoked version.
- Eggs – The fresher the better.
- Milk – Adding just a little whole milk will add some fat to the eggs making them extra creamy. You can also use half and half or cream.
- Bread for Toast – A crusty bread is a great contrast with the delicate eggs and salmon.
- Fresh Herbs – Topping for garnish and flavor. Green onions or dill ar great. Thyme is wonderful as well.
Jump to the full recipe card for full information on ingredients and quantities.
Tips for the Best Scrambled Eggs
- Salt the eggs in advance. This seasons them deeply and helps the eggs retain their moisture for a tender, flavorful texture.
- Use a hot, non-stick skillet with plenty of butter. Starting with a preheated non-stick pan over medium-high heat will help the eggs cook quickly and develop a light, fluffy consistency without sticking.
- Add a splash of whole milk. The extra fat from the milk makes the scrambled eggs extra creamy.
- Don’t overcook. Pull the eggs from the heat just before they look fully set, as the carry-over cooking will continue to firm them up off the stove.
- Create a rosette shape (see photo above). For an elegant, Instagram-worthy presentation, use a spatula to gently fold and swirl the eggs as they cook, forming a unified, flower-like mound. This also gives you the luxurious texture of a French-style omelet.
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Smoked Salmon Scrambled Eggs
Indulge in a breakfast of champions with smoked salmon scrambled eggs – a decadent yet effortless dish that can be enjoyed any time of day.
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Servings: 1
Ingredients
- 2 large fresh eggs
- 1 tbsp whole milk
- 2 tsp unsalted butter
- 1/4 tsp Diamond kosher salt or 1/8 tsp Morton kosher salt
- 1 1/2 oz smoked salmon , cut into bite-size pieces
Optional:
- fresh herbs like chives, dill or thyme for garnish
- black pepper
Instructions
- Break the eggs into a small bowl and whisk with the milk and salt. Let the mixture sit for 5 minutes before cooking while you make the toast.
- Meanwhile, preheat an 8-inch non-stick skillet over medium-high heat and melt the butter, swirling to coat the pan.
- Pour the egg mixture into the hot skillet and let it set for 10 seconds before scrambling the eggs with a high-heat spatula.
- Optional: Create a rosette shape pulling the spatula across the skillet and then continue pushing the spatula in a clockwise motion to create a unified, flower-like rosette shape. Leave them "soft", remove the pan from heat and cover for 1 minute to finish cooking.
- Layer the smoked salmon on top of the scrambled eggs, or fold them in to the eggs when they are almost finished cooking.
- Garnish with fresh herbs and ground black pepper.
Notes
- Add-ins: Cream cheese can be added to the eggs as they cook or as a layer on the toast. Thinly sliced avocado can also be added to the toast to make it a smoked salmon avocado toast.
- Recipe can be scaled up to serve more people.