Leftover Salmon and Eggs
This easy salmon and eggs recipe combines creamy scrambled eggs with savory leftover salmon for a satisfying meal. Perfect for breakfast, brunch, or even breakfast-for-dinner, it's a great way to use up leftover salmon.
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Servings: 4 people
Equipment
- frying pan
Ingredients
- 2 tbsp butter
- 4 eggs
- 4-6 ounces salmon or whatever you have leftover!
- splash of heavy cream half and half or milk - optional
- pinch of salt
- freshly ground black pepper
- 1 tsp chives
- 1 tsp dill
- 1 tbsp fresh parsley chopped
For serving
- dollop of sour cream optional
- squeeze of lemon optional
Instructions
- First, take your leftover salmon and break it into smaller pieces.
- Crack your eggs into a bowl, and add a splash of cream (or milk, if that’s your jam). Season with a little salt and pepper.
- In a pan, melt a bit of butter over medium low heat.
- Add your salmon to the pan and let it warm up for a minute. You’re just getting it heated, not cooking it further.
- Pour your egg mixture into the pan with the salmon and let it sit for a few seconds before gently stirring with a spatula. Scramble those eggs! Keep it moving slowly so they cook evenly and stay nice and soft.
- Once the eggs are cooked through but still creamy, remove from heat and sprinkle with dill, chives, and fresh parsley. If desired, top with a dollop of sour cream and a squeeze of fresh lemon.
- Serve immediately and enjoy!
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