Best Scrambled Egg Muffins With Smoked Salmon And Sour Cream Recipes

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SCRAMBLED EGGS WITH SMOKED SALMON



Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 6

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Steps:

  • Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
  • Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
  • Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

CREAMY SCRAMBLED EGGS WITH DILL AND SMOKED SALMON



Creamy Scrambled Eggs With Dill and Smoked Salmon image

I've been struggling with my weight since i was a lil kid so i've tried hundreds of things and i haven't found a diet that i can keep up with except for the Atkins diet, which gave me great great results. I found this recipe in the Atkins Meal Planner and it's delicious and soooo easy to make. The smoked salmon, the green onions and the dill will give your breakfast a whole new dimension. Enjoy! :)

Provided by Choco lover

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 eggs
3 tablespoons cream
1 tablespoon fresh dill, chopped
1/2 teaspoon salt
4 tablespoons butter
4 green onions, thinly sliced
6 ounces smoked salmon, thinly sliced and cut into strips

Steps:

  • In a large bowl, beat eggs, cream. dill and salt.
  • Melt butter in a large skillet over medium heat.
  • Add green onions; cook 8 minutes, until softened.
  • Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set.
  • Mix in salmon, cook 1 more minute more or until eggs reach desire doneness.
  • Serve and enjoy!

LIGHTENED SCRAMBLED EGG MUFFINS



Lightened Scrambled Egg Muffins image

This is a trimmed version of Recipe #12975. It tastes as good as the original IF you're used to EggBeaters.

Provided by Annacia

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 lb low fat turkey sausage
1 1/2 cups egg substitute (Egg Beaters, Southwestern flavor)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Brown sausage; drain well.
  • In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
  • Stir in sausage and cheese.
  • Spoon 1/3 cupfuls into greased muffin cups.
  • Bake at 350°F for 20-25 minutes or until a knife inserted comes out clean.

Nutrition Facts : Calories 95.9, Fat 5, SaturatedFat 1.7, Cholesterol 34.8, Sodium 365.6, Carbohydrate 2.5, Fiber 0.2, Sugar 1.7, Protein 10.2

SPINACH & SMOKED SALMON EGG MUFFINS



Spinach & smoked salmon egg muffins image

Serve one or two of these per person for brunch - depending on how hungry/greedy you are

Provided by Barney Desmazery

Categories     Breakfast, Brunch

Time 30m

Number Of Ingredients 10

1 tbsp white wine vinegar
4 of the freshest eggs you can get
300g spinach
25g butter , for frying and spreading
2 muffins , split
4 long slices good-quality smoked salmon
2 egg yolks
140g butter , melted
juice ½ lemon
pinch cayenne pepper

Steps:

  • To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
  • Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
  • Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
  • To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.

Nutrition Facts : Calories 626 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 3.5 milligram of sodium

SCRAMBLED EGGS WITH SMOKED SALMON AND LEMON CREAM



Scrambled Eggs with Smoked Salmon and Lemon Cream image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Brunch     Christmas     Valentine's Day     Low Carb     Quick & Easy     Low Cal     Mother's Day     New Year's Day     Lemon     Salmon     Sour Cream     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4 teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon

Steps:

  • Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
  • Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.

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