Smoked Salmon Scramble — AKA: Scrambled Eggs with Lox & Cream Cheese!

Who’s up for a comforting batch of super creamy, protein-packed scrambled eggs today? This Smoked Salmon Scramble recipe hits the spot with slightly different take on lox & cream cheese, and adding eggs helps you stretch a small package of pricey smoked salmon to feed a whole family. Scrambling eggs together with smoked salmon and cream cheese also makes for a beautiful brunch presentation — or a quick, easy, and filling “breakfast for dinner” option.

Note: The “cold smoked salmon” I used here is not technically “lox,” but let’s not quibble over how people refer to it colloquially. 🙂 We use both terms pretty interchangeably in this house, and you could use either lox or smoked salmon to great effect in this recipe.

Why Smoked Salmon Scramble this weekend?

My reasoning behind making this batch of scrambled eggs with lox & cream cheese was threefold. To wit:

1. I’m just so darn excited that the smoked salmon special buy is back at ALDI!
2. Occasionally we enjoy Sunday breakfast at a restaurant that has a similar dish on their menu — which is sometimes cooked well but sometimes sadly dried out, and usually contains enough insufficiently cooked yellow onion to overwhelm the flavor of the fish. I like the combination of flavors so much, though, that I thought I’d make up a smoked salmon scramble my own darn self to ensure that the end result stays nice and creamy.
3. Even though smoked salmon is a good price at ALDI, it’s still not especially cheap at $3.99 for 3 oz. Adding lox to scrambled eggs helps it stretch further and ensures that everyone gets an even amount, rather than the sad state of affairs where the last person to get their bagel out of the toaster (and it’s usually Mom, right?!) enjoys just the last few scraps.

Bonus reason number four: Yum. So, what are you waiting for?

Smoked Salmon Scramble — AKA: Scrambled Eggs with Lox & Cream Cheese!

Ingredients

1.5 Tbsp butter
8 large eggs
Black pepper, to taste
3-4 oz smoked salmon, chopped
4-5 green onions, chopped
3-4 oz cream cheese, chopped into small cubes
Additional green onion or chives for topping (optional)

Directions

Heat butter in a skillet over medium-low heat until completely melted, then swirl to coat the bottom of the pan. Whisk eggs and pepper together very well, then pour eggs into the middle of the warm pan. Cook your eggs slowly over medium-low heat, using a spatula to push them gently (but often) from the edges to the center of the skillet, until they’re almost set (about 5-7 minutes).

Stir in the chopped smoked salmon, green onions, and cream cheese and cook for another minute or until cream cheese begins to melt and eggs are at their desired consistency. (You want them to be cooked through, but still quite soft and moist.) Serve immediately, sprinkled with additional chopped green onion or chives for garnish if desired.

Note: Even if you usually add salt to your scrambled eggs, you’ll want to refrain here — smoked salmon is quite salty in and of itself.

Pretty fancy looking for a six ingredient recipe…

… don’t you think? But sometimes the simplest things can be the best, and this smoked salmon scramble definitely fits the bill. The secret to this recipe’s success simply lies in cooking the eggs low and slow, because you want them to remain creamy and for all of the tastes to kind of melt together. Even so, however, the whole recipe comes together in under 15 minutes, making it the perfect option for days you’re pressed on time.

Scrambled eggs with smoked salmon and cream cheese are low carb and gluten free. (Although, since I am not, I enjoyed mine with a slice of toasted challah.) Try your own smoked salmon scramble with some thick sliced tomatoes on the side.

Smoked Salmon Scramble, printable recipe

5 from 4 votes

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Smoked Salmon Scramble

Total Time

15 mins

 

This Smoked Salmon Scramble recipe hits the spot with slightly different take on lox & cream cheese, and adding eggs helps you stretch a small package of pricey smoked salmon to feed a whole family.

Course: brunch

Servings: 4

Author: Rachel Singer Gordon

Ingredients

• 1.5 Tbsp butter
• 8 large eggs
• Black pepper, to taste
• 3-4 oz smoked salmon, chopped
• 4-5 green onions, chopped
• 3-4 oz cream cheese, chopped into small cubes
• Additional green onion or chives for topping (optional)

Instructions

1. Heat butter in a skillet over medium-low heat until completely melted, then swirl to coat the bottom of the pan. Whisk eggs and pepper together very well, then pour eggs into the middle of the warm pan.

2. Cook your eggs slowly over medium-low heat, using a spatula to push them gently (but often) from the edges to the center of the skillet, until they're almost set (about 5-7 minutes).

3. Stir in the chopped smoked salmon, green onions, and cream cheese and cook for another minute or until cream cheese begins to melt and eggs are at their desired consistency. (You want them to be cooked through, but still quite soft and moist.)

4. Serve immediately, sprinkled with additional chopped green onion or chives for garnish if desired.

Recipe Notes

Even if you usually add salt to your scrambled eggs, you'll want to refrain here -- smoked salmon is quite salty in and of itself.

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