Best Scrambled Eggs With Smoked Salmon And Green Peppers Recipes

Scrambled Eggs With Smoked Salmon image

Provided by Bluenoser

Categories Breakfast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
6 eggs
3 tablespoons milk
1 dash white pepper
1/2 cup chopped smoked salmon
1/4 cup chopped green onion
2 tablespoons sour cream
1 tablespoon chopped fresh coriander or 1 tablespoon parsley

Steps:

In 6 cup microwaveable bowl, microwave butter 20-40 seconds on high or until melted.
With wire whisk or fork, beat in eggs, milk, and pepper until well blended.
Microwave HIGH uncovered for 2-3 minutes or until some curds have formed, but mixture is still creamy (stir twice).
Stir in salmon, green onion, sour cream and coriander or parsley.
Microwave HIGH 30-60 seconds or until eggs are heated through and still creamy, stirring once.

Nutrition Facts : Calories 177.9, Fat 12.8, SaturatedFat 5.3, Cholesterol 333, Sodium 268.6, Carbohydrate 1.9, Fiber 0.2, Sugar 0.7, Protein 13.3

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.