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This Salmon and Eggs recipe is a luxurious yet effortless breakfast. It combines rich, flaky fish and creamy scrambled eggs in minutes. The harmony of textures and flavors makes any morning feel special.

Recipe Overview

Why You’ll Love This Salmon and Eggs

Quick & easy: Restaurant-quality breakfast ready in under 15 minutes.
Unbeatable flavor: Buttery salmon and creamy eggs create an indulgent bite.
Endlessly adaptable: Easy to customize with your favorite add-ins.
High-protein fuel: Keeps you full and energized for hours.

Ingredients & Tools

4 large eggs
100 g smoked salmon, roughly chopped
2 tbsp unsalted butter, divided
2 tbsp whole milk or cream
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, chopped
¼ tsp black pepper, freshly ground
A pinch of sea salt (use sparingly as the salmon is salty)
1 tsp capers, for serving (optional)
2 slices of good crusty bread, toasted

Tools: A non-stick skillet, a medium mixing bowl, a whisk or fork, a spatula.

Notes: Don’t skip the fresh herbs—they add crucial freshness. Using good, creamy butter makes a difference.

Nutrition (per serving)

Calories:	420 kcal
Protein:	28 g
Fat:	27 g
Carbs:	18 g
Fiber:	2 g

Serves: 2 | Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes

Before You Start: Tips & Ingredient Notes

What kind of salmon is best? I highly recommend cold-smoked salmon for this recipe. It’s tender, flaky, and has a delicate flavor that won’t overpower the eggs. Hot-smoked salmon can also work—it’s firmer and smokier—so feel free to use it if that’s what you have on hand.
Don’t over-salt the eggs. Remember that smoked salmon is already quite salty. I always advise seasoning the eggs with pepper and just a tiny pinch of salt, or even none at all, then adjusting at the very end after you’ve tasted the final dish.
The secret to creamy eggs? Low and slow is the mantra. Cooking your eggs over gentle heat and taking them off just before they look completely done is the key to that dreamy, soft-scrambled texture. They will continue to cook from residual heat.
Why add milk or cream? A little bit of dairy makes the eggs more tender and adds a lovely richness. For the ultimate luxury, use heavy cream, but whole milk works beautifully too. You could even substitute with a tablespoon of crème fraîche for a slight tang.

How to Make Salmon and Eggs

Step 1: Crack the eggs into your mixing bowl and add the milk or cream, along with the black pepper. Whisk them vigorously until the mixture is completely uniform and you see a layer of fine bubbles on the surface. This incorporation of air is your first secret to fluffiness. Don’t be shy—whisk for a good 30-45 seconds.

Step 2: Place your non-stick skillet over low heat and add one tablespoon of the butter. You want it to melt slowly and foam gently without browning. If the butter sizzles aggressively, your pan is too hot. The goal is to cook the eggs gently, not shock them with high heat.

Step 3: Once the butter is melted and coating the pan, pour in the egg mixture. Let it sit, undisturbed, for about 20-30 seconds until you see a thin cooked layer forming at the edges. This is your signal to start gently moving the eggs with your spatula.

Step 4: Now, use a folding motion with your spatula. Push the cooked edges toward the center and tilt the pan to let the uncooked egg run into the empty spaces. Continue this slow, patient process. You’ll notice the eggs transforming from liquid to soft, large curds. This should take about 4-5 minutes.

Step 5: When the eggs are about 90% cooked—still a bit wet and glossy on top—take the pan off the heat entirely. This is the most critical step to avoid rubbery eggs! They will finish cooking from the pan’s residual heat, resulting in a perfect, creamy texture.

Step 6: Immediately add the remaining tablespoon of cold butter and the chopped smoked salmon to the hot eggs. The cold butter will stop the cooking process and create a gorgeous, silky sauce. Gently fold everything together until the butter is melted and the salmon is just warmed through and integrated.

Step 7: Finally, stir in almost all of your fresh chives and dill, reserving a little for garnish. Give one last gentle fold, then immediately divide the salmon and eggs between two warm plates. The aroma at this point is absolutely incredible.

Step 8: Serve right away on top of the toasted crusty bread. Garnish with the remaining fresh herbs, a few capers if you’re using them, and one final crack of black pepper. Dive in while it’s hot and wonderfully creamy.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 1 day.
Freezer: Not recommended; scrambled eggs become watery when thawed.
Reviving: Reheat gently in microwave at 50% power with a splash of water.

Serving Suggestions

Complementary Dishes

A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the rich and creamy main dish.
Roasted asparagus spears — Their earthy, slightly charred flavor is a fantastic companion to the salmon, adding a lovely vegetable element and a different texture to the plate.
Sautéed mushrooms — A mix of cremini and shiitake mushrooms sautéed in garlic and thyme adds a deep, umami flavor that complements the smokiness of the fish beautifully.

Drinks

A dry sparkling wine or Prosecco — The bubbles and acidity cut beautifully through the richness of the eggs and salmon, making the whole meal feel like a true celebration.
Freshly squeezed grapefruit juice — Its bright, tangy, and slightly bitter notes are a wonderful palate cleanser that balances the dish’s savory and fatty components perfectly.
Hot English Breakfast tea with lemon — A classic, sturdy cup of tea provides a warm, comforting contrast and its tannins help to reset your taste buds between bites.

Something Sweet

Fresh berries with a dollop of Greek yogurt — After a rich meal, something light, fresh, and slightly tart is the perfect way to finish. It’s refreshing and feels just right.
A warm, flaky almond croissant — If you’re going all out for a decadent brunch, the buttery, nutty sweetness of an almond croissant is a heavenly pairing that continues the luxurious theme.
Lemon poppy seed muffin — The zesty lemon flavor is a fantastic follow-up, offering a little sweetness and a lovely texture that doesn’t feel too heavy after your main course.

Top Mistakes to Avoid

Mistake: Cooking over high heat. This is the number one reason for rubbery, tough scrambled eggs. High heat makes the proteins contract too quickly, squeezing out moisture. Always keep it low and gentle for a creamy result.
Mistake: Over-stirring the eggs. While you do need to move them, constant and aggressive stirring will break the curds down

Salmon And Eggs

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, fusion

Servings 2

Total Time 13 minutes

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Make this easy, high-protein Salmon and Eggs breakfast in under 15 minutes. Perfectly creamy eggs with smoked salmon for a luxurious start to your day. Get the recipe now!

Ingredients

For the Ingredients

4 large eggs
100 g smoked salmon (roughly chopped)
2 tbsp unsalted butter (divided)
2 tbsp whole milk or cream
1 tbsp fresh chives (finely chopped)
1 tbsp fresh dill (chopped)
¼ tsp black pepper (freshly ground)
A pinch of sea salt (use sparingly as the salmon is salty)
1 tsp capers (for serving (optional))
2 slices good crusty bread (toasted)

Instructions

01
Crack the eggs into your mixing bowl and add the milk or cream, along with the black pepper. Whisk them vigorously until the mixture is completely uniform and you see a layer of fine bubbles on the surface. This incorporation of air is your first secret to fluffiness. Don’t be shy—whisk for a good 30-45 seconds.
02
Place your non-stick skillet over low heat and add one tablespoon of the butter. You want it to melt slowly and foam gently without browning. If the butter sizzles aggressively, your pan is too hot. The goal is to cook the eggs gently, not shock them with high heat.
03
Once the butter is melted and coating the pan, pour in the egg mixture. Let it sit, undisturbed, for about 20-30 seconds until you see a thin cooked layer forming at the edges. This is your signal to start gently moving the eggs with your spatula.
04
Now, use a folding motion with your spatula. Push the cooked edges toward the center and tilt the pan to let the uncooked egg run into the empty spaces. Continue this slow, patient process. You’ll notice the eggs transforming from liquid to soft, large curds. This should take about 4-5 minutes.
05
When the eggs are about 90% cooked—still a bit wet and glossy on top—take the pan off the heat entirely. This is the most critical step to avoid rubbery eggs! They will finish cooking from the pan's residual heat, resulting in a perfect, creamy texture.
06
Immediately add the remaining tablespoon of cold butter and the chopped smoked salmon to the hot eggs. The cold butter will stop the cooking process and create a gorgeous, silky sauce. Gently fold everything together until the butter is melted and the salmon is just warmed through and integrated.
07
Finally, stir in almost all of your fresh chives and dill, reserving a little for garnish. Give one last gentle fold, then immediately divide the salmon and eggs between two warm plates. The aroma at this point is absolutely incredible.
08
Serve right away on top of the toasted crusty bread. Garnish with the remaining fresh herbs, a few capers if you're using them, and one final crack of black pepper. Dive in while it's hot and wonderfully creamy.