Silky Smoked Salmon and Chive Scrambled Eggs on Sourdough
Salmon Scrambled Eggs
Velvety scrambled eggs with smoked salmon and fresh chives on toasted sourdough. A luxury 10-minute breakfast.
Nutrition (per serving)
There is something truly indulgent about starting your morning with a plate of velvety scrambled eggs, and adding smoked salmon elevates it to a whole new level. It is the kind of breakfast that feels like a weekend treat at a fancy cafe, but you can actually pull it together in your own kitchen in less than fifteen minutes. The combination of the salty fish, fresh herbs, and buttery eggs is simply timeless.
The secret to that perfect, melt-in-your-mouth texture is cooking the eggs low and slow with a generous knob of butter. By folding in the smoked salmon right at the end, you preserve its delicate texture while letting its smoky flavor infuse every bite. It is a simple, elegant, and incredibly satisfying way to fuel your day without spending all morning over the stove.
Ingredients
- Large eggs:4 pieces
- Sourdough bread:2 slices
- Smoked salmon:3 oz
- Unsalted butter:1 tbsp
- Heavy cream:1 tbsp
- Fresh chives, chopped:1 tbsp
- Black pepper:1/4 tsp
Instructions
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Whisk the eggs and heavy cream in a small bowl until the mixture is uniform and slightly frothy.
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Pop your sourdough slices into the toaster and cook until golden brown and crisp.
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Melt the butter in a non-stick skillet over low-medium heat until it begins to foam.
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Pour the egg mixture into the skillet. Let it sit for about 10 seconds, then use a spatula to gently push the eggs from the edges toward the center to create soft curds.
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When the eggs are about 80% cooked and still look slightly wet, gently fold in the torn smoked salmon pieces and half of the chives.
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Remove the skillet from the heat immediately—the residual heat will finish cooking the eggs without making them rubbery.
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Pile the eggs onto the toasted sourdough, sprinkle with the remaining chives and a crack of black pepper, and serve immediately.
Tips & Notes
- Avoid adding salt to the eggs while whisking because the smoked salmon is naturally quite salty.
- Use a silicone spatula to ensure you can scrape the bottom of the pan cleanly for the best curd texture.
- If you don't have chives, fresh dill is a spectacular alternative that pairs perfectly with salmon.
