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Scrambled Eggs with Smoked Salmon

Updated February 23, 2016
(1 Votes)

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This is the ultimate feel-good Sunday brunch recipe.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

CostModerate

Easy

Total Timeunder 30 minutes

One Pot MealYes

Recipe Coursemain course

Mealbrunch

Taste and Texturesavory, smoky

Ingredients

  • 6 large eggs
  • 2 tbsp whole milk
  • Salt and freshly ground black pepper
  • 1 tbsp butter
  • 8 oz (225g) smoked salmon, cut into thin strips, or hot smoked salmon, flaked
  • 2 tbsp finely chopped chives
  • 4 English muffins, split and toasted

Instructions

Beat the eggs with the milk, and season with salt and pepper.

Heat the butter in a medium nonstick frying pan over medium heat until foaming. Add the eggs and stir with a wooden spoon until almost set. Stir in the smoked salmon and cook until just set.

Sprinkle with the chives. Spoon over the toasted muffin halves and serve hot.

Variations:

Scrambled Eggs with Mushrooms

Cook 8 oz (225g) mixed mushrooms, whole or sliced, in butter, and add in place of the salmon.

Scrambled Eggs with Green Peppers and Tomatoes

Cook 1 seeded and chopped green pepper in olive oil until just tender. Add 3 tomatoes, skinned, seeded, and chopped. Use instead of salmon.

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