Smoked Salmon and Eggs Recipe
Enjoy a delicious and protein-packed breakfast in under 15 minutes with this recipe! Smoked salmon is combined with scrambled eggs, diced red onion, and fresh dill for a savory and satisfying morning meal that keeps you full for hours.
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.