Description
This savory salmon breakfast recipe is the perfect blend of comfort and elegance—ideal for busy mornings or laid-back brunches. Creamy scrambled eggs are folded with hot roasted smoked salmon and fresh chives for a protein-packed start to your day. Ready in just 10 minutes and pairs beautifully with avocado, hash browns, or flaky biscuits. A cozy, feel-good breakfast that tastes like a weekend treat—no matter what day it is.
Ingredients
For the Salmon and Eggs:
4 large eggs
2 tbsp half and half (or milk of choice)
1/8 tsp salt
1 tbsp ghee or butter
4 oz hot roasted smoked salmon, broken into chunks
1/4 cup thinly sliced fresh chives
Freshly ground black pepper, to taste
Optional Pairings:
Fresh avocado slices
Hash browns
Drop biscuits
Instructions
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Whisk Eggs: In a medium bowl, whisk together eggs, half and half, and salt until smooth and well blended (30–60 seconds).
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Heat Skillet: Warm a nonstick skillet over medium to medium-high heat. Add ghee or butter and let it melt.
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Scramble Eggs: Pour in the eggs. Use a flat spatula to gently scrape the bottom of the pan as they cook to form soft, fluffy curds. This takes about 1–2 minutes.
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Add Salmon: When eggs are mostly cooked but still slightly glossy, fold in the salmon chunks. Cook for another minute until everything is warmed through.
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Add Chives & Serve: Gently stir in fresh chives. Add black pepper to taste. Serve immediately with your favorite sides.
Notes
For dairy-free: swap half and half for oat or almond milk and use olive oil instead of ghee.
Want extra richness? Add a sprinkle of goat cheese or top with sour cream.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Pair with: Homemade drop biscuits or crispy sheet pan hash browns for a full brunch experience!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast / Brunch
- Cuisine: American