Smoked Salmon Scrambled Eggs
This quick and elegant recipe creates a gourmet breakfast or brunch in just 10 minutes. Fluffy scrambled eggs are elevated with rich smoked salmon, tangy capers, fresh scallions, and creamy reduced-fat cream cheese, offering a sophisticated and satisfying meal.
Equipment
- 1 Non-stick Frying Pan
- 1 Small Bowl
- 1 Whisk or fork
- 1 Spatula
- 1 Cutting Board and Knife
Ingredients
Main
- 2 large eggs
- 1 ounce smoked salmon chopped
- 2 teaspoons reduced-fat cream cheese
- 1 scallion sliced
- 1 teaspoon capers rinsed
Instructions
- Gather and prepare all ingredients: chop the smoked salmon, slice the scallion, and rinse the capers.
- In a small bowl, whisk the two large eggs until the yolks and whites are just combined, without over-beating.
- Heat a non-stick frying pan over low to medium-low heat. If desired, add a tiny bit of butter or a spray of oil.
- Pour the whisked eggs into the preheated pan. Let them set for a few seconds before gently pushing them from the edges towards the center with a spatula.
- Continue cooking and gently stirring the eggs, allowing them to form soft curds. Do not overcook; remove them from the heat when they are still slightly wet.
- Immediately add the chopped smoked salmon and reduced-fat cream cheese to the warm scrambled eggs in the pan.
- Gently fold the salmon and cream cheese into the eggs until the cream cheese is melted and well incorporated.
- Transfer the scrambled eggs to a serving plate.
- Garnish with the sliced scallion and rinsed capers.
- Serve immediately.
Notes
Achieving perfectly creamy scrambled eggs is key: whisk eggs thoroughly but don't over-aerate. Cook over low to medium-low heat, stirring gently and consistently. Remove from heat just before they are fully set, as residual heat will continue cooking. Incorporate the cream cheese at the very end, allowing it to melt into the warm eggs for a velvety finish. Add smoked salmon and capers just before serving to preserve their delicate texture and flavor. A pinch of black pepper elevates the dish. For optimal texture, avoid adding salt to the eggs before cooking, as it can break down the proteins.