Scrambled Eggs With Smoked Salmon
"Found this on a Swedish cooking website. Sounds good. Posted for ZWT6."
photo by Baby Kato
- Ready In:
- 16mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (4 ounce) chunk smoked salmon, flaked
- 4 eggs
- 1⁄4 cup water
- 1⁄4 teaspoon pepper
- 1 tablespoon snipped dill weed
- 4 slices toast
- lemon slice
- dill weed
directions
- Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
- Beat eggs, water and pepper; pour into skillet.
- Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes; sprinkle with snipped dillweed.
- Serve eggs on toast; garnish with lemon slices and dill weed.
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Reviews
-
really nice breakfast , i just discovered smoked salmon and love this combo , i also used dried dill, my batteries just ran out when snapping this photo, sigh ,made for best of 2014 Food Friends and Fun thanks lazyme for inviting me to play
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I love smoked salmon and eggs together. This lovely recipe does not disappoint my friend. The eggs are flavorful, fluffy, light and tender. Simply perfect. I don't like dill so I added a little thinly cut slices of green onion, which worked beautifully in the dish. Thank you for sharing this quick and easy to make recipe, which I will enjoy again. Made for Best of 2014 Tag Game. -
Excellent! I only have dried dill weed right now so used it in the eggs and omitted the garnish and that was fine. This would be great garnished with salmon caviar as well. Thanks for sharing. -
Reviewed and enjoyed for ZWT9. I love smoked salmon and knew this would be a great dish :) -
Absolutely delicious! I liked using the chunk smoked salmon, which gave the dish even more depth of flavor. I used 6 eggs instead of 4, and that ratio worked well for us so that the salmon did not overpower the dish, but accented it beautifully. Made by a Tasty Tester for ZWT9.
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Tweaks
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Absolutely delicious! I liked using the chunk smoked salmon, which gave the dish even more depth of flavor. I used 6 eggs instead of 4, and that ratio worked well for us so that the salmon did not overpower the dish, but accented it beautifully. Made by a Tasty Tester for ZWT9.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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