Salmon Scrambled Egg

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I personally love eggs and salmon. I have no any preference how they are cooked except raw. Well, this is a very fulfilling dish for breakfast and lunch with some toasts. It can also use it as filling for sandwiches.




6 large eggs

90g smoked wild salmon (store-ready), chopped

12g any fresh herbs, washed and coarsely minced

1½ tablespoons light/heavy cream

1½ tablespoons unsalted butter

Salt and ground black/white pepper to taste



Beat the eggs and light/heavy cream in a mixing bowl.

Heat a frying pan with unsalted butter over medium-low heat. When the unsalted butter begins to sizzle add the beaten egg mixture into the pan and let it cook until the egg mixture about to set at the bottom of the pan. Gently stir in the herbs and salmon and continue mixing until well combined. Season with salt and ground pepper and heat turn off. The scrambled eggs will still a little wet. Transfer the egg mixture onto a serving dish. If you prefer a little cook, simply cook until the egg mixture is well set. Serve with some toasts.


This entry was posted in Eggs, Fillings, Fish and Seafood, Western and tagged . Bookmark the permalink.

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