Smoked Salmon with Scrambled Eggs and Spinach

Smoked Salmon with Scrambled Eggs and Spinach


Serve: 6


  • 1/4 pound of sliced and julienned salmon

  • 1 pound baby spinach

  • 14 large eggs

  • 6 tablespoons of unsalted butter

  • 1/2 cup of shredded Gruyere

  • 1/2 cup of water

  • Freshly ground pepper and Kosher salt


  1. Whisk the eggs in a large bowl, together with the water.

  2. Add some salt and pepper.

  3. Melt 2 tablespoons of the unsalted butter in a pan.

  4. Add the spinach when the butter turns brown.

  5. Season with salt and pepper; continue to saute until barely wilted.

  6. Take out the spinach and chop it coarsely.

  7. Melt the remaining of unsalted butter in the pan.

  8. Mix the eggs and Gruyere in the pan and cook over low heat. Stir constantly with spatula.

  9. When the egg begin to firm up, add the spinach back into the pan and mix it together with the egg.

  10. Finally, add in the salmon. Stir for a while and remove from the heat.

Tips: If you prefer milder flavor and creamier texture, choose cream cheese instead.

More about Smoked Salmon Recipes

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