Smoked Salmon and French Cream Scrambled Eggs

This luxurious scrambled egg dish feels like “breakfast in bed.” A handful of sliced red onions adds the perfect balance to the rich, creamy texture.

Ingredients

• 4 large eggs
• 1 tbsp water
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil or unsalted butter
• 2 tbsp heavy cream (plus extra for serving)
• 2 oz smoked salmon or trout, thinly sliced
• ¼ cup thinly sliced red onion

Instructions

Step 1
In a large bowl, whisk together the eggs, water, salt, and pepper until well combined.

Step 2
Heat the oil or butter in a 10-inch non-stick skillet over medium heat. Pour in the eggs and, using a rubber spatula, gently stir every few seconds, moving the eggs around the pan to form soft curds. Cook for 2–3 minutes for a soft, creamy texture.

Step 3
Gently fold in the heavy cream, smoked salmon, and red onion slices. Cook briefly, just until the salmon warms and the cream is incorporated. Add an extra drizzle of heavy cream for even more richness, if desired.

Nutritional Information (Per Serving)

• Calories: ~271
• Fat: 20.5 g (8 g saturated fat)
• Cholesterol: 417 mg
• Sodium: 389 mg
• Carbohydrates: 2 g
• Fiber: 0 g
• Sugar: 1.5 g (0 g added sugar)
• Protein: 17 g

Tips for Perfect Scrambled Eggs

• Low and Slow: For the fluffiest texture, cook the eggs over low heat, gently moving them in the pan to form small curds.
• Don’t Overcook: Remove the eggs from heat just before they’re fully set, as they will continue to cook in the residual heat.

This creamy, decadent breakfast pairs beautifully with crusty toast or a simple salad for a well-rounded and satisfying meal. Enjoy! 🍳🐟✨