These easy, fluffy scrambled eggs are perfect for brunch!
- 4 large eggs
- 1 large green onion, thinly sliced (about 2 Tablespoons)
- salt and pepper to taste
- 1 ounce cream cheese (about 2 Tablespoons), divided into 1/2 teaspoon increments
- 2 ounces smoked salmon (about 1/4 cup)
- 1 Tablespoon unsalted butter
- Toasted crusty bread for serving (optional)
- Set aside a pinch or two of the greenest onion slices for topping your eggs later.
- In a small bowl, whisk eggs, remaining onion, salt and pepper together.
- Add half of your cream cheese pieces to the egg mixture, then gently flake the smoked salmon into the bowl. Stir gently to combine.
- Melt butter in a medium nonstick skillet over low heat. Pour the egg mixture into the skillet and cook, stirring often, for 2-5 minutes, until eggs begin to set.
- When eggs are a little more than halfway done, scatter the remaining cream cheese pieces over the surface of your eggs and gently fold them in. Cook 1-2 more minutes or until eggs are cooked through. Eggs will look fluffy and very creamy as the cream cheese melts.
- Garnish eggs with remaining green onion slices and a few turns of fresh cracked black pepper. Serve immediately with a side of toasted bread (optional).
Use hard-smoked salmon here: the kind that is darker in color and flakes easily (not the lightly-smoked lox that is still very pink and needs to be sliced). You can also use leftover grilled or roasted salmon (instead of smoked) if you like.
If you’re short on time, you can add the cream cheese all at once instead of staggering it, but we do love the variety of textures you get if you add it in stages!
This recipe is very forgiving – if you’re cooking for a crowd, feel free to scale it up! We recommend making this recipe once as written so you get a feel for how much salmon, onion, and cream cheese should be in the mixture. After that, you can start this recipe by cracking as many eggs as you need for your group or family, and eyeball the rest!
Keywords: spring, seafood, brunch