Print Recipe

Scrambled Eggs with Smoked Salmon



  • 1 tablespoon butter or margarine
  • 1 (4 ounce) chunk smoked salmon, flaked
  • 4 eggs
  • 1/4 cup water
  • 1/4 teaspoon pepper
  • 1 tablespoon snipped dill weed
  • 4 slices toast
  • Lemon slices
  • Dill weed


  1. Heat butter in 10-inch skillet over medium heat until hot and bubbly; cook and stir salmon 1 minute.
  2. Beat eggs, water and pepper; pour into skillet. Cook uncovered over low heat, stirring occasionally, until eggs are thickened throughout but still moist, 3 to 5 minutes.
  3. Sprinkle with snipped dill weed.
  4. Serve eggs on toast; garnish with lemon slices and dill weed.

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