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:
- I’m just so darn excited that the smoked salmon special buy is back at ALDI!
- 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.
- 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
Smoked Salmon Scramble
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
- 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.
Notes
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Chandrima says
OMG! This looks so yummy! I’m drooling already
Jessica says
I made this for dinner tonight and was amazed by how delicious it was! I was a little skeptical because this isn’t something we would normally think to make but it was wonderful. Definitely going to make this again for brunch someday!
rachel says
Awesome! So glad you enjoyed it — sometimes it’s fun to mix things up a little. 🙂
Frances says
Can you substitute with Aldi’s fresh not frozen salmon? If so, how much and what would I need to do with the fresh salmon seasoning wise?
rachel says
That would be a totally different dish — you can’t just season fresh salmon and substitute, you’d have to actually smoke it to get the same texture and flavor. Fresh salmon is also very nice with eggs, but in a different way — so if you have fresh salmon on hand, I’d consider a different recipe.
This sheet pan dinner is good, for instance: https://www.mashupmom.com/sheet-pan-salmon-and-green-beans-with-lemon-garlic-butter/ , but if you really want to have fresh salmon with eggs, I’d do something like pan fry it with a little butter, garlic, and dill, then serve the salmon alongside or flake some of it into scrambled eggs.
Frances says
Thank you for the prompt response!? I couldn’t find the smoked salmon so I assumed fresh would be okay.
Jessica says
I made this tonight for my two toddlers and myself. I only used 6 eggs and 3 oz cream cheese and we devoured it! I have never cooked with smoked salmon, and loved it! Thanks for sharing!
rachel says
That’s awesome — glad the kids enjoyed it too! 🙂
Cindy says
This was to die for! I made a half recipe (and left out the pepper and onion), and both my husband and I wanted more! Can’t wait to have it again!
MaPax says
Made this tonight for my “crazy picky“ husband and my “usually will eat it if daddy doesn’t say something” 5 year old. Both enjoyed. I loved it. Printing this recipe and keeping it forever! Thank you! ❤️❤️❤️❤️
Gerry Sherman says
If you put the cream cheese in the freezer for awhile it is easier to cube and doesn’t melt as much after it is added.
Nikki says
This was soooooooo good!!!! Will definitely be making again! Yummmm!!!