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:
Salmon and Eggs
For the Salmon and Eggs
- 4 large eggs
- 2 tbsp half and half*
- 1/8 tsp salt
- 1 tbsp ghee or butter
- 4 ounces hot roasted smoked salmon** broken into chunks
- 1/4 cup thinly sliced fresh chives
- freshly ground black pepper
- fresh avocado slices
- hash browns
- drop biscuits
- In a medium bowl, combine the eggs, half and half, and salt, by using a fork or whisk. Beat until well blended, 30-60 seconds.
- Heat a nonstick skillet over medium to medium high heat, and add the ghee or butter.
- Add the beaten eggs and use a flat spatula to scrape the bottom of the pan as it cooks, in order to form large curds. This should take 1-2 minutes. When the egg is almost completely cooked, add the chunks of salmon, and keep cooking for another minute, until the egg is cooked and the salmon is warm.
- Gently fold in the chives, and grind black pepper on top, to taste. Serve right away, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
One Comment on “Salmon and Eggs”
I am discovering you through Tom Woods School of Life. I look forward to learning how to cook! 🙂