Smoked Salmon Scrambled Eggs is one of our favorite savory breakfasts! It takes basic scrambled eggs and makes them egg-stra special. (Sorry, I just had to. Probably won’t be the last time, either.)
No joke, these smoked salmon scrambled eggs are one of our family’s favorite go-to breakfast options. I’m all about the savory breakfast, maybe with a little fruit or a blueberry muffin on the side, and this quick and easy salmon and eggs dish is perfectly wonderful any day of the week.
We eat lots and lots of eggs at our house. Whether it’s classic scrambled eggs (sometimes on toast with bacon for breakfast sandwiches), cheesy eggs (literally just scrambled eggs with a little cheese melted on top), fried eggs over easy (the girls love the runny yolk!) or hard-boiled, we probably eat eggs at least 3 times a week for breakfast.
And that’s not including our favorite breakfast of all-time: peppery scrambled macaroni & eggs! (Trust me, it’s delicious.)
Salmon is one of the healthiest foods you can eat for breakfast. It’s lean protein with a good amount of heart healthy omega-3 fatty acids, and it’s really fueling for getting through the morning.
Both hot or cold smoked salmon will work for this recipe, although we prefer hot smoked salmon. And if there are leftover salmon, you can use the rest of the package to make my smoked salmon chowder!
Do salmon and eggs go together?
Smoked salmon and scrambled eggs TOTALLY go together! It’s actually quite a revelation, if you’ve never tried it before.
A couple of years ago Paul and I did a Whole 30 together, which was actually a pretty great experience. And that’s when the idea of scrambled eggs with salmon came into my life. Leave out the milk or cream and use compliant salmon and olive oil instead of butter, and this is one easy and satisfying Whole 30 approved breakfast!
Of course, I prefer it as I’ve written the recipe below with just a little bit of butter, milk or cream, and honey roasted smoked salmon, but still, it’s an easy option if anybody is contemplating a January Whole 30 when the new year rolls around.
I’ve even made this with leftover grilled soy brown sugar salmon and it was good too! Although I typically buy a pack of smoked salmon just to have on hand in the refrigerator so we can make smoked salmon scrambled eggs for breakfast whenever we want.
How to Make Scrambled Eggs with Smoked Salmon
Smoked salmon scrambled eggs is a super easy dish to make. A part of me wants to just say to just drop a chunk of smoked salmon into your eggs and scramble away, but I actually do think there is a bit of technique involved for getting light and fluffy scrambled eggs, so here’s the more thorough version.
- In a mixing bowl, whisk the eggs with a couple tablespoons of milk or cream using a fork. Or a whisk. But I always use a fork. Season with a little pepper and maybe a tiny bit of salt (depends on how salty your smoked salmon is).
- Melt butter over medium heat in a non-stick pan. When it is just about melted, pour in the beaten eggs.
- Cook the eggs slowly over medium heat, scrambling them by using a heat-safe rubber spatula or wooden spoon to stir every 15 seconds or so until egg curds begin to form.
- Add the smoked salmon and continue to stir the salmon and eggs until the eggs are cooked through and just set but not dry looking. I like my scrambled eggs cooked, but still moist and soft.
- Sprinkle with chopped chives, if you want, and serve hot, right out of the pan.
The recipe is easily scale-able, but count on 2 eggs and 1 ounce of smoked salmon per person if you are shopping. I wrote the recipe for 2 people and used my small nonstick pan that is pretty much exclusively used for scrambling eggs for our breakfasts.
More Delicious Egg Dishes
- Peppery Scrambled Macaroni & Eggs
- Green Chili Egg Casserole
- Jazzed-Up Scrambled Eggs from The Speckled Palate
- Make-Ahead Breakfast Fritatta Muffins from Joyfully Mad
- Breakfast Burritos
- 1 tablespoon butter
- 4 eggs
- 2 tablespoons milk or cream
- Salt & pepper, to taste
- 2 ounces smoked salmon
- Chopped chives, for garnish
- Melt the butter in a nonstick pan over medium heat.
- In a bowl, whisk together eggs and milk (or cream). Season with salt (not much - most smoked salmon is already fairly salty) and pepper. Add the eggs to the pan with the butter and softly scramble, cooking slowly and gently, stirring occasionally with a spatula or wooden spoon until soft curds start to form but eggs are not yet cooked through.
- Add the smoked salmon and continue to cook, scrambling the eggs and salmon until the eggs are just set and cooked through but still moist and soft. Sprinkle with chives and serve in the pan set on a trivet or transfer to two serving plates.
Amount Per Serving: Calories: 218 Saturated Fat: 6g Cholesterol: 350mg Sodium: 403mg Carbohydrates: 1g Sugar: 1g Protein: 16g
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