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Salmon and Scrambled Eggs

Ingredients

  • 8 ounces leftover cooked salmon, chopped

  • 1 small onion, chopped

  • 6 extra large eggs, slightly beaten

  • 4 tablespoon unsalted butter

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon fresh parsley, chopped

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Directions

  1. Melt butter in a large skillet; add onions and cook until done.

  2. Pour in eggs and stir gently to combine the onions into the eggs; season with salt and pepper. 

  3. Cook eggs 3-4 minutes until slightly done. 

  4. Stir in salmon and continue cooking until the eggs are firm; sprinkle parsley over eggs. 

  5. Turn off stove and let set for 5 minutes; serve with wheat toast.

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