Smoked Salmon and Scrambled Eggs

There's something magical about the marriage of silky scrambled eggs and buttery cold-smoked salmon. This isn't just breakfast...it's a masterclass in how two simple ingredients can create something that tastes like it came from a five-star brunch spot. Let's make Smoked Salmon and Scrambled Eggs!

These are soft-scrambled eggs, cooked low and slow until they're velvety. If you prefer your eggs more set, just cook them another 60-90 seconds.

I prefer to lay the smoked salmon on top of my creamy eggs like a silky blanket, but you can absolutely tear it into pieces and fold it in during the last minute of cooking. Either way, you've got yourself a flawless pescatarian meal that works for breakfast, brunch, lunch, or a light dinner.

The secret? Patience and good butter. That's it.

Ingredients for Scrambled Eggs with Smoked Salmon

Full ingredient list and measurements included in the printable recipe card below.

Love Smoked Salmon and Eggs?

You're in luck! You've got to try my French-style Salmon Omelette and my Smoked Salmon Quiche next.

Smoked Salmon and Scrambled Eggs

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• Author: Christina Jolam
• Total Time: 10 minutes
• Yield: 2 1x

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Description

Silky soft-scrambled eggs topped with cold-smoked salmon create this restaurant-quality dish in just 10 minutes. Perfect for breakfast, brunch, or light dinner.

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Ingredients

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• 4 large eggs
• 2 tablespoons butter
• 2 ounces cold-smoked salmon
• Pinch kosher salt (⅛ teaspoon or less)
• Freshly ground black pepper
• 1 tablespoon fresh chives or dill, finely chopped
• 2 slices sourdough bread, toasted

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Instructions

1. Prep your eggs: Crack eggs into a bowl and whisk until combined. Add a light pinch of salt (under ⅛ teaspoon), or if you're sensitive to sodium, skip the salt and wait until plating to add more salt, if needed.
2. Low and slow is the way: Heat butter in an 8-inch nonstick skillet over medium-low heat until melted and foamy. The pan should feel warm, not hot.
3. Work those eggs: Pour in the beaten eggs and immediately start stirring with a heatproof spatula, constantly folding and scraping the bottom and sides of the pan. If the eggs are cooking too quickly, lift the pan off the heat for 15 seconds while continuing to stir, then return to heat.
4. Perfect timing: Keep stirring until the eggs are thick, creamy, and just set, about 3-4 minutes. They should look like they could still jiggle slightly.

5. Assemble and serve: Divide the scrambled eggs between your toasted sourdough slices. 
6. Top each with smoked salmon and a sprinkle of fresh herbs. Finish with a crack of black pepper.

Notes

• Temperature control is everything. Your pan should never be so hot that you can't comfortably hold your hand a few inches above it. If the eggs start cooking too fast, pull the pan off the heat while stirring to slow it down.
• Go easy on the salt. Between salted butter and naturally salty smoked salmon, you're already working with plenty of sodium. Start with barely any salt in the eggs. You can always add more at the table.
• Salmon timing matters. Adding the salmon on top keeps it cool and silky. If you fold it into the hot eggs, it can become tough and lose that delicate texture that makes cold-smoked salmon so special.
• Timing is crucial. Start your toast when you start cooking the eggs so it's ready when the eggs are finished. Creamy scrambled eggs wait for no one and they'll continue cooking in the hot pan even after you remove them from heat.
• Butter quality counts. Use good European-style butter if you can. The higher fat content makes a difference in flavor and texture.

• Prep Time: 5
• Cook Time: 5
• Category: Easy Recipes
• Method: stovetop
• Cuisine: French

Nutrition

• Serving Size: ½
• Calories: 397
• Sugar: 2 g
• Sodium: 1078.6 mg
• Fat: 22.3 g
• Carbohydrates: 28.5 g
• Protein: 20.3 g
• Cholesterol: 407.2 mg