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Salmon and Eggs

A delightful dish that combines flaky salmon with creamy scrambled eggs, perfect for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 fillet cooked salmon (about 4 ounces / 115 grams) - flaked Adds a delightful oceanic flavor.
  • 6 large eggs Contributes creaminess and richness.
  • 1/4 cup half and half Makes the scrambled eggs unbelievably creamy.
  • 1/4 small red onion (diced) Adds depth and a subtle sweetness.
  • to taste Everything seasoning (for topping) Enhances the dish with a savory crunch.
  • to taste Chives (finely chopped, for garnish) Adds a fresh flavor.
  • 1 tablespoon butter (for cooking) Brings richness and prevents sticking.

Method
 

Preparation
  1. Whisk the eggs in a large bowl until well blended. Add in the half and half and continue whisking until there are no streaks or lumps visible.
  2. Heat a medium-sized non-stick frying pan over medium-low heat. Add the butter and let it melt gently, coating the pan.
  3. Toss in the diced onions and sauté for about 4 minutes until they become soft and fragrant.
  4. Carefully pour in the egg mixture, allowing it to sit and cook for a moment undisturbed. After a little time has passed, use a spatula to gently push the eggs around.
  5. As the eggs start to set, introduce the flaked salmon into the mix and fold it in gently.
  6. Monitor cooking closely and remove from the pan just as the eggs begin to set. They will continue to cook slightly off the heat.
  7. Finish with a sprinkle of Everything seasoning and freshly chopped chives.

Notes

For extra flavor, consider adding smoked paprika or hot sauce. Leftover salmon is a great time-saver. Adjust seasoning amounts to taste.