Serves 4
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
