This Salmon Breakfast Scramble is in honor of one of my very favorite breakfast dishes that I used to get at a local restaurant. I knew that it couldn’t be very hard to make and I wasn’t wrong. Easy enough for a home cook, full of protein and flavor, this one will soon be one of your favorites!Jump to Recipe
I love big flavor. And when it comes to breakfast (or brunch) I’m #TeamSavory all the way. Sure I like that sweet stuff, but when it comes to ordering in a restaurant, give me all of the salt. This Salmon Breakfast Scramble gave me exactly that! Creamy scrambled eggs studded with smoked salmon, red onion, capers and cream cheese. Delish!
And so many times I thought to myself, this Salmon Breakfast Scramble would not be that difficult to make at home. But going to the restaurant was just so easy….UNTIL IT WASN’T ON THE MENU ANYMORE! Now I’m sure the chef would have been willing to make it. But this kicked me into high gear. Time to make it at home.
But what about that non-stick pan?
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So let’s talk about non-stick pans.
I have many things to say about non-stick pans. But if you can only remember of them one…make it be THIS one. DO NOT BUY TEFLON COATED NONSTICK PANS. The teflon can flake off or break down (which is invisible) and then you (and whoever you cook for) ingests it. Gross. And unnecessary.
I have this Green Pan which I love and which was very inexpensive. I always assume with non-stick that I’ll have to replace every couple of years and given that this one is ceramic, I figured the same. But I’m already at 3 years and going strong. I will admit that I am super careful with it, only use wooden spoons with it, and don’t store anything on top of it so that it does not scratch. I may be a little obsessive.
My friends use this Scan Pan which is very, very nice, and also quite a bit more expensive. The beauty of this pan is that you can use metal utensils with it. Now since I use a ton of wooden spoons, this doesn’t matter as much to me, but if you are someone that uses a metal spatula or a lot of metal tongs in your pans, this pan might be better for you.
The other great choice is cast iron. My cast iron (I use this super inexpensive Lodge Cast Iron Pan) is almost seasoned enough to be nonstick. The trick with cast iron is you need to use it. The more you use it, the more nonstick it becomes. I’m almost brave enough to try eggs in mine. It’s come such a long way since I bought it! (Note: if you get the pan with the silicone handle cover, remove the cover while cooking on a gas stove. Instead use it like a potholder where you slide it on only to remove the pan from the burner. Trust me on this one.)
Salmon Breakfast Scramble? Y’all I am here for you. It is not hard and with less than 20 minutes, you too can have this for your next morning delight. Let me show you how.
Salmon Breakfast Scramble
This is a protein packed, flavorful way to do breakfast!
- 12 eggs
- 1/4 cup red onion, sliced
- 4 ounces smoked salmon skin off
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon olive oil
- 2 ounces cream cheese diced into small chunks
- 1 Tablespoon capers, drained
- Everything but the Bagel seasoning optional
Mix eggs, red onion, salt, pepper, and salmon in a large mixing bowl.
Using a nonstick pan, heat a Tablespoon of olive oil over medium heat.
Add egg mixture to heated pan and turn heat down to low.
Cook over low heat, stirring occasionally, approximately 5 minutes until the eggs are almost scrambled, but still slightly wet.
Turn heat off under pan, but do not remove from burner. Dot warm eggs with small chunks of cream cheese.
Cover pan for 2 minutes until cream cheese is very soft, almost melted. (This will also cook the eggs the remainder of the way through, without overcooking)
Sprinkle with capers and everything but the bagel seasoning.
Heap onto plates and serve while warm.
Use salmon that is able to be flaked with a fork, not the thin sliced variety.
Don’t overcook the eggs!