Salmon and Eggs | The Worktop
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Salmon and eggs is a delicious breakfast idea that’s easy to make. It’s the perfect recipe to use up leftover salmon.
Salmon and Eggs is Delicious for Breakfast
Good morning! Today I’m sharing a very simple breakfast idea – Salmon and Eggs.
This is one of those breakfasts that I usually quickly throw together in the morning. Often, it’s made in a hurry too.
It’s a breakfast idea that checks a lot of boxes.
- It uses leftovers from the night before.
- And it’s protein rich.
- Plus it keeps me full.
- Lastly, it’s very easy to make.
I really hope this inspires you to give this recipe a try. It’s really fast to make. That means it makes a great weekday breakfast!
However, it’s also special enough that you can enjoy it for a weekend brunch. Because it’s such a straight forward recipe, you can simply double or triple it as needed.
Ingredients for this Salmon Breakfast
There aren’t many fancy ingredients for this recipe. You can find everything at your local grocery store.
How to Make this Salmon and Eggs Breakfast
The full recipe is below. As such, you can skip down to it if you would like.
However, I’ll share some helpful tips here. That way you can make the best salmon scrambled egg straight away.
Don’t skip the half and half
One of the best parts of this recipe is the fluffy creamy eggs. To get the eggs extra creamy, I use half and half.
If you want a rich tasting egg, don’t skip the half and half.
The half and half adds fat into the eggs. Fat is important if you don’t want rubbery eggs.
In a pinch, you can make this with whole milk. Although if you do, you’ll lose a bit of the wow factor though. The eggs just won’t melt the way they do if you use half and half.
Beat the eggs very well
When you beat the eggs, make sure you do it very well. A whisk works best. However, I use a fork and get away with it too. It just takes a bit longer.
There are two reasons why you want to beat the eggs very well.
First, so you don’t end up with streaky looking eggs where the whites and yolk are not well combined. Keep beating the eggs until there are no streaks or gloopy lumps in it.
Even when you think you are done, give it an extra 30 seconds. No streaks when you are beating the raw eggs means you get perfectly colored scrambled eggs.
Second, beating the eggs (especially with a whisk) adds air into it. The tiny air pockets help the scrambled egg stay fluffy.
Add the salmon in at the end
It will help if you can let the leftover salmon you use come to room temperature a bit before you make this recipe. If you add the salmon in cold, it will change the temperature of the eggs cooking on the stove.
In addition, to prevent the salmon from overcooking, add it in towards the end. As a guidance, add in the leftover salmon when the eggs are still wet, but starting to form curds.
By doing so, the salmon has enough time to fully warm up. In addition, the eggs are still wet enough to stick to the salmon and fold the fish into the scramble.
Finish this salmon and eggs breakfast with everything but the bagel seasoning
To finish this salmon and egg breakfast, don’t forget to top it with Everything but the Bagel seasoning.
To give it a pop of color, I also add fresh chives. If you don’t have any available, I’m a huge fan of freeze-dried herbs.
This bottle of freeze-dried chives is super handy to have on hand.
What kind of salmon to use?
You can use any cooked salmon fillet in this recipe. I make this breakfast on days I have leftover salmon from the night before.
A simple fillet of baked salmon works the best. Pan fried salmon also works well.
In any event, make sure you use cooked salmon. If you don’t have any leftover salmon, you can just cook a fillet before making this recipe. It doesn’t have to be cooked in any special way.
Also, keep in mind that this recipe does not use smoked salmon. Smoked salmon will not work in this recipe. First, it would be too salty. Second, it would cook when you put it into the pan, changing it’s texture and making it too dry.
Make this Salmon Breakfast Recipe Soon
I really hope you make this salmon breakfast idea soon. It’s a great way to use up leftover salmon.
For more ways to eat fish for breakfast, don’t miss this popular Tuna Omelette!
Other scrambled egg recipes that you might enjoy:
Salmon and Eggs
Serves: 2 large plates
Salmon and eggs is a delicious breakfast idea that’s easy to make. It’s the perfect recipe to use up leftover salmon.
Ingredients
- 1 fillet cooked salmon (about 4 ounces / 115 grams) – flaked
- 6 large eggs
- ¼ cup half and half
- ¼ small red onion – diced
- everything seasoning – for topping
- chives – finely chopped, for garnish
- 1 tablespoon butter – for cooking
Instructions
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In a large bowl, whisk the eggs together. Add in the half and half. Continue whisking until the eggs are completely blended and there are no streaks or lumps.
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Heat a medium-sized non-stick frying pan on medium low heat. Melt the butter in the pan. Add in the onions and sauté for about 4 minutes, until the onions have softened.
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Gently pour on the eggs. Allow the eggs to sit and cook a bit. Then, use a spatula to gently push the egg around. As the eggs start to set, add in the flaked salmon. Continue to push the eggs around, mixing in the salmon, until they start to set.
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Remove the eggs from the pan when they are just about set. The scrambled eggs will continue cooking a bit after you remove it from the pan. Top with Everything but the Bagel seasoning and chives. Serve immediately.
Notes
Cal : 430kcal
Note: Nutrition information is a rough estimate.
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