Description
These Smoked Salmon Scrambled Eggs are soft, creamy, savory, smoky, and perfect for any breakfast or brunch. Delicious with toasted bread or bagels and some extra chives.
Ingredients
Units
Scale
- 4-6 large eggs
- 1 tsp za'atar or mixed dried herbs
- 1/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tbsp unsalted butter
- 2 green onions, finely sliced, green and white parts divided
- 100g cold smoked salmon, torn or chopped into bite-sized pieces
- 1-2 tbsp chopped fresh chives
Instructions
- In a medium bowl, whisk together eggs, zaatar (or mixed dried herbs), sea salt, black pepper, and crushed red pepper flakes.
- Melt butter in a pan over medium-high heat and add the chopped green onion (white parts only). Cook for 2 minutes.
- Lower the heat to medium-low and carefully pour in the eggs. Cook them for 3-4 minutes pushing them around and tilting the pan to scramble them. Cook until they’re just set, they’ll finish cooking from residual heat.
- Turn the heat off and add smoked salmon, the rest of the chopped green onion (green parts) and fresh chives if desired. Gently toss to mix.
- Serve the eggs immediately with toasted bread, avocado, or other veggies and toppings.
Notes
Scrambled eggs are best served right away but if needed, you can store them in an airtight container in the fridge for 1-2 days.