By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
280 cal · 13 min
Sunday Brunch: Scrambled Eggs With Smoked Salmon
Recipe GLPR08f25d01ab2f92
Creamy scrambled eggs enriched with diced cream cheese, topped with delicate smoked salmon, fresh sorrel, and aromatic chives. A Nordic-inspired breakfast showcasing premium ingredients with minimal preparation.
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Ingredients
6 large eggs
1 1/2 tablespoons butter
Salt to taste
Freshly ground black pepper to taste
4 ounces smoked salmon, cut into 1/2-inch dice
4 ounces cream cheese, cut into 1/2-inch dice
1/2 cup fresh sorrel, shredded
Fresh chives, minced for garnish
Directions
Crack the eggs into a medium bowl and whisk together with a fork until well combined. Season generously with salt and freshly ground black pepper.
Melt the butter in a large non-stick skillet or saucepan over medium-low heat, tilting to coat the pan evenly.
Pour the whisked eggs into the warm pan and let sit undisturbed for about 20 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft curds. Pause and allow to set again briefly. Repeat this gentle stirring motion every 30 seconds, maintaining a slow cooking pace.
When the eggs are still slightly moist and beginning to hold together (approximately 5-6 minutes of cooking), add the diced cream cheese, stirring gently to distribute throughout as it begins to melt.
Continue cooking until the eggs reach 160°F internal temperature and appear just set with a creamy consistency, about 1-2 minutes more. Remove from heat immediately.
Divide the scrambled eggs among four serving plates. Top each portion with diced smoked salmon and fresh shredded sorrel.
Garnish with minced fresh chives and serve immediately while warm.
Comments
Eggs, butter, salt, and pepper are pantry staples everywhere in Charlotte, but sorrel—a tart leafy green—will require a trip to Harris Teeter's produce section or a specialty grocer, a meaningful detour for a casual weekend brunch. Smoked salmon and cream cheese cost real money; a quality smoked salmon easily runs $8–12 per serving for four people, making this a splurge rather than a weeknight default. The 13-minute timer is honest for cooking but ignores plating and any prep work with the sorrel; budget a full 20 minutes if you're not practiced at whisking eggs constantly over low heat to avoid rubber curds. This is a show-off brunch for company or a treat meal, not a family scramble—it demands attention and feels fussy compared to a standard egg dish, but it rewards you with restaurant-quality results if you keep the heat gentle.
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