Description
Smoked Salmon Scrambled Eggs combine creamy eggs and rich smoked salmon for an elegant yet simple breakfast that comes together in under 10 minutes.
Ingredients
Scale
- 2 large eggs
- 1 ounce smoked salmon, chopped
- 2 teaspoons reduced-fat cream cheese, softened
- 1 scallion, finely sliced
- 1 teaspoon capers, rinsed
- 1 teaspoon butter or olive oil
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon fresh dill, chopped
- For serving: Toasted bread, bagel, or English muffin
Instructions
- Crack the eggs into a bowl and whisk until just combined.
- Cut the cream cheese into small pieces and set aside.
- Chop the smoked salmon into bite-sized pieces.
- Heat a non-stick skillet over medium-low heat and add butter or olive oil.
- Pour in the whisked eggs and let them set slightly for about 30 seconds before stirring.
- Add the cream cheese pieces when the eggs begin to form small curds but are still wet. Fold gently.
- Fold in the smoked salmon, sliced scallion, and capers when the eggs are almost set.
- Remove from heat while eggs still look slightly underdone.
- Transfer to a warm plate and sprinkle with fresh dill if using.
- Serve immediately with your choice of toasted bread, bagel, or English muffin.
Notes
- For a dairy-free version, use dairy-free cream cheese or avocado.
- Cook eggs on medium-low heat to achieve a creamy texture.
- Leftover eggs can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1
- Calories: 175
- Sugar: 0
- Sodium: 450
- Fat: 12
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 2
- Fiber: 0
- Protein: 15
- Cholesterol: N/A
Keywords: smoked salmon scrambled eggs, luxurious breakfast, keto breakfast, easy brunch, low carb breakfast