The Smoked Salmon and Eggs Recipe is a delicious breakfast option that combines scrambled eggs with smoked salmon, red onion, and fresh dill. It’s quick to prepare and packed with protein. To make it, start by sautéing diced red onion until tender.
Then, crack eggs into the pan, season with salt and pepper, and scramble them together with the onion until just set. Add torn pieces of smoked salmon and minced dill towards the end of cooking, stirring gently until the salmon warms through. Serve the dish warm immediately to enjoy its savoury flavours best.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the dish on the stove or in the microwave until heated through.
Avoid freezing as the texture of eggs can change when thawed. This recipe is perfect for a hearty breakfast that’s both satisfying and quick to make.
Smoked Salmon and Eggs Recipe
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/2 medium Red onion diced (about 1/2 cup)
- 4 Large eggs
- Salt and pepper to taste
- 3 ounces Smoked salmon torn into small pieces
- 1 tbsp freshly minced Dill
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add diced red onion and sauté until tender, about 5 minutes.
- In a bowl, crack the eggs and season with salt and pepper. Pour the seasoned eggs into the skillet with the onion. Stir frequently to scramble the eggs and mix with the onion.
- As the eggs begin to set but are still soft, add the torn pieces of smoked salmon and minced dill to the skillet. Continue stirring gently until the salmon turns opaque and the eggs are fully cooked.
- Serve the smoked salmon scrambled eggs warm immediately. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Cook the Onion Just Right: Sauté the red onion until it’s tender but not overly browned—about 5 minutes over medium heat ensures it’s cooked through and adds sweet flavor to the dish.
- Timing for Eggs and Salmon: Add the smoked salmon pieces when the eggs are starting to set but still soft. This helps the salmon warm through without overcooking, keeping it tender and flavorful.
- Serve Immediately for Best Flavor: Enjoy the scrambled eggs with smoked salmon right away for optimal taste and texture. If you have leftovers, store them in the fridge for up to 3 days in an airtight container to enjoy later.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 275Â kcal |
| Carbohydrates | 5g |
| Protein | 20g |
| Fat | 18g |
| Cholesterol | 383mg |
| Sodium | 459mg |
| Sugar | 3g |
| Calcium | 61 mg |
How Do I Know When the Eggs Are Done Cooking?
The eggs are ready when they are set but still soft and slightly creamy. They should no longer be runny, and the texture should be fluffy. It’s important to stir often during cooking to ensure even cooking and to prevent the eggs from sticking to the pan.
Can I Use Other Types of Onions Instead of Red Onion?
Yes, you can substitute red onion with yellow or white onions if that’s what you have on hand. Red onion adds a slightly milder and sweeter flavor compared to other onions, but any type will work well in this recipe.
Can I Freeze the Leftovers of This Dish?
It’s not recommended to freeze this dish as eggs can change texture when frozen and thawed, becoming watery and less appetizing. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stove or in the microwave before serving.