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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Smoked Salmon Egg Scramble Cooking View
Annie's Original

I hope you all rang in the new year in whatever way suits you best.  We spent the evening with a small group of friends, including a handful of little kids who shockingly all made it to watch the ball drop at midnight.  I’m not a very superstitious person and I don’t have any traditions that I follow to usher in the new year.  But I do think it’s important to ring it in with good people, to foster more time spent with people we love.

I’ve found I gravitate towards making more breakfast recipes at the beginning of the year.  Starting out the day with a great meal seems somehow symbolic of fresh starts in the new year.  I had an egg scramble similar to this in a restaurant several months ago and I’ve been meaning to recreate it at home ever since.  All the fixings you would normally find on a bagel with smoked salmon are stirred into simple scrambled eggs and the combination is superb.  So, let’s start out the day and the new year on the right foot with an awesome breakfast.  Cheers!

Smoked Salmon Egg Scramble
Yield: 2 servings

Ingredients

  •  ¼ cup coarsely chopped carrot
  • ¼ cup coarsely chopped celery
  • ¼ cup coarsely chopped green onion
  • 4 oz. cream cheese, softened
  • Coarse salt and freshly ground pepper
  • 4 large eggs
  • 2 tbsp. milk
  • ½ tbsp. butter
  • ½ cup quartered cherry or grape tomatoes
  • ¼ cup finely chopped red onion
  • About 4 oz. smoked salmon, flaked
  • Minced fresh dill, for serving

 

Cooking View

Directions

  • To make the veggie cream cheese, combine the carrot, celery and green onions in the bowl of a food processor. (If you don’t have a food processor, just mince the veggies as finely as you possibly can with a good knife.)  Place the cream cheese in a bowl and stir in the minced veggies.  Season with salt and pepper to taste.  (This will be more cream cheese than you need for this recipe.  Save the rest for bagels, english muffins, etc.) 

  • In a bowl, combine the eggs and the milk.  Whisk lightly just until evenly combined.  Season with salt and pepper.  Place the butter in a nonstick pan over medium-high heat.  Once the pan is heated and the butter has melted, add the eggs to the pan.  Stir gently with a spatula, scraping the bottom of the pan to lightly scramble the eggs.  When the eggs are still slightly runny, reduce the heat to medium-low and continue to cook, turning gently, until the eggs are just fully set. Stir in the tomatoes, red onion and flaked salmon.

  • Divide the scrambled eggs between two plates.  Top each serving with 1-2 teaspoons of the veggie cream cheese mixture and swirl gently into the eggs.  Sprinkle with a bit of fresh dill.  Serve immediately.

  • Elena

    Looks delicious! I’m making it for lunch today, with a side of veggies!

  • Kerry Cooks

    Mmm! This is really similar to what I had for brunch on new year’s day, protein just seems right after so much indulgence over Christmas!

  • grandbabycakes

    OMG that looks sooo fantastic!

  • Hillary

    I love the new format of your blog! One thing I can’t figure out is where to locate your blogroll. Is it on the new format? Thanks Annie and happy new year!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    I’ve had a hankering to make big breakfasts also, but mine usually involve maple syrup. :P Smoked salmon is an eternal favorite here though…I love it on bagels and I’m sure I’d love it in this scramble!

  • annieseats

    It’s still in the right side bar, just moved down a bit right now because of a few additional things we added. I’m so glad you like the new format!

  • Carol Cook

    a delight indeed!! Reminds me of my ‘east coast’ roots, an eatery in NYC, and MORE. Now that Trader Joe’s is ‘in town’, I imagine lox will be more of a ‘pantry staple’. Breakfast makes for great, healthy, fresh dinners too! Thanks-and happy 2014! Cranberry curd later today- new jars yesterday!