Salmon and Eggs

Salmon and Eggs is my go-to breakfast lately. It’s quick, filling, and nutritious, and a great option for busy weekday mornings.

I have a lot of elaborate breakfast recipes on this site, and I do love my Blueberry Muffins with Crumb Topping and a hearty Sweet Potato Hash.

But those things are often too much work for a quick breakfast, and on those days, this is what I make.

There are minimal ingredients here, but it’s still a very delicious breakfast that can be made in 5-10 minutes.

You can probably imagine what the scrambled eggs are like, but the salmon really elevates them with its smoky flavor, and the fresh chives on top and the freshly cracked black pepper really waken everything up in a simple but satisfying way.

While the rendition below is my favorite for this recipe, I’ve also included some notes below on how to change things up. Cold smoked salmon can certainly be used, and herbs like dill or chervil, or even scallion greens, are wonderful as well.

How to Make Salmon and Eggs

This dish is basically a quick skillet scramble of eggs and hot smoked salmon, finished with chives and pepper. It’s a flexible recipe, and leftovers store pretty well.

Beat the Eggs

Place four eggs in a bowl, and add half-and-half:

I like the consistency of half-and-half here, but I have notes in the recipe card if you prefer to substitute water, just milk, or just cream instead.

Add a small amount of salt as well, and beat with a fork or whisk until well blended:

Let’s Talk Salmon

For my preparations of this breakfast, I use a hot smoked salmon.

This is a type of smoked salmon that is actually roasted, and it has a different texture from what people think of as the standard smoked salmon.

I highly recommend seeking out this kind of salmon. I buy mine from Whole Foods, but I often see some sort of hot smoked salmon at most grocery stores. It’s become quite popular!

If for whatever reason you can’t find it, classic cold smoked salmon is delicious too, or you could add some leftover Baked Salmon to the scramble.

Scramble the Eggs

Heat some ghee or butter in a skillet, then add the beaten eggs:

Push the egg around with a flat spatula, to begin forming curds:

As you keep scraping the bottom of the pan, the curds will become larger and the egg will cook more and more:

Take it to the point where the egg is almost cooked, but not quite yet. You can still see some remnant liquid:

Add pieces of the salmon and gently fold it in while you continue to cook.

Finish the Salmon and Eggs with Chives

Adding a fresh herb totally elevates the meal, and my favorite is chives:

Dill and chervil are also wonderful, and are very compatible with both salmon and eggs.

Scallion greens are great as well.

I also like to finish with some freshly ground black pepper:

 

Eat immediately while the dish is warm.

I usually eat this dish on its own, but you could also add half an avocado, or a side of Hash Browns to take the meal further. Enjoy!

Salmon and Eggs FAQ and Tips:

No Half and Half? Half and half is equal parts milk and cream. If you have only milk on hand, you can simply substitute that and it will work out fine. If you’re just using cream, halve the amount. You may also substitute water.

Storing leftovers: Leftovers keep beautifully. Put them in an airtight container (affiliate) and store in the fridge for up to 2 days.

Reheating: Either warm it up in a skillet or in the microwave. I recommend half power, since cooked egg tends to explode easily in the microwave.

More Favorite Breakfast Recipes:

Potato Cheddar Frittata

How to Make an Omelette

Sausage Breakfast Casserole

How to Poach an Egg