Smoked Salmon Scrambled Eggs
Servings: 4 servings
  • 8 eggs
  • 1/4 cup half and half
  • kosher salt
  • freshly cracked black pepper
  • 6 green onions thinly chopped
  • 3-4 ounces smoked salmon broken up into small bite-size pieces
  • 1 tablespoon butter
  1. Whisk together the eggs, half and half, salt and pepper and about 2/3 of the onions. Melt the butter in a large skillet over medium low heat. Once it is hot, pour the egg mixture into the middle of the pan (you want the butter to move to the edges of the eggs in the pan) and cook without stirring for a minute or two.
  2. Once the eggs begin to set, gently stir or fold the eggs as needed until the liquid is almost completely gone. At this point, fold in the smoked salmon. Stir to combine and then remove from the heat. Let the eggs rest just a minute more to finish cooking. Enjoy!