Egg and Smoked Salmon Scramble

This simple dish combines the richness of smoked salmon with the creaminess of scrambled eggs, creating a luxurious breakfast or brunch. The addition of sautéed onion and bell pepper adds a touch of sweetness and texture. Serve with your favorite toast or bagel for a complete meal.

The origins of the egg and smoked salmon scramble are shrouded in mystery. Some say it was first created by a group of hungover fishermen who were looking for a way to use up their leftover salmon. Others claim that it was invented by a chef who was trying to impress his wealthy patrons. Whatever its true origin, the egg and smoked salmon scramble has become a popular dish all over the world.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup smoked salmon, chopped
• 4 eggs
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat the olive oil over medium heat in a large skillet.
2. Add the onion and bell pepper and cook until softened.
3. Add the smoked salmon and cook for 1 minute more.
4. In a separate bowl, whisk together the eggs and heavy cream.
5. Season with salt and pepper.
6. Pour the egg mixture into the skillet and cook until set.
7. Serve immediately.

Why It Works

• The combination of smoked salmon and eggs is a classic for a reason. The richness of the salmon pairs perfectly with the creaminess of the eggs.
• Sautéing the onion and bell pepper before adding them to the eggs gives them a chance to caramelize, adding a touch of sweetness and depth of flavor.
• Using heavy cream in the egg mixture makes the scramble extra creamy and luxurious.
• Seasoning the scramble with salt and pepper to taste ensures that it has the perfect balance of flavors.