Scrambled Eggs with Smoked Salmon

This is the ultimate feel-good Sunday brunch recipe.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Scrambled Eggs with Smoked Salmon

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    6 large eggs 8 oz (225 g) smoked salmon, cut into thin strips, or hot smoked salmon, flaked
    2 tbsp whole milk 2 tbsp finely chopped chives
    salt and freshly ground black pepper 4 English muffins, split and toasted
    1 tbsp butter


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Beat the eggs with the milk, and season with salt and pepper.

    • 2

      Heat the butter in a medium nonstick frying pan over medium heat until foaming. Add the eggs and stir with a wooden spoon until almost set. Stir in the smoked salmon and cook until just set.

    • 3

      Sprinkle with the chives. Spoon over the toasted muffin halves and serve hot.


    Scrambled Eggs with Mushrooms variation: Cook 8 oz mixed mushrooms, whole or sliced, in butter, and add in place of the salmon.

    Scrambled Eggs with Green Peppers and Tomatoes variation: Cook 1 seeded and chopped green pepper in olive oil until just tender. Add 3 tomatoes, skinned, seeded, and chopped. Use instead of salmon.

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