Smoked Salmon With Scrambled Eggs And Onion

Smoked Salmon with Scrambled Eggs and Onions

Serve: 6

  • 1/2 pound of coarsely chopped smoked salmon scraps

  • 14 large eggs

  • 1 large sweet onion cut into 1/4-inch dice

  • 6 bagels or bialys, cut in half and toasted with sour cream (optional)

  • Freshly ground pepper and Kosher salt

  • 4 tablespoons unsalted butter

  • 1/4 cup water


  1. Melt the butter over low heat in a large saute pan.

  2. Add the onion and cook gently for about 5 minutes or until it is soft and translucent.

  3. Add the salmon into the pan. Stir constantly for about another 5 minutes more until the salmon flakes.

  4. Whisk the eggs and water together in a large bowl until frothy.

  5. Season lightly with salt and pepper.

  6. Pour it into the pan with the salmon-onion mixture and cook over low heat. Stir constantly until the eggs are done to your taste.

  7. Spoon the eggs onto 6 warmed plates, and place the bagels alongside.

  8. Top each serving with a healthy dollop of sour cream, if desired.

Note: To get a more delicate dish, try beating the eggs with water instead of milk. The reason is the protein in milk could toughens the eggs.

More about Smoked Salmon Recipes

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