In a medium mixing bowl, beat the eggs with the milk until fully combined and frothy.

Place a large frying pan over medium heat. Add the butter. When almost fully melted, tilt and swirl pan so butter coats entire cooking surface.

Add the beaten eggs and let them set a few seconds until they just begin to set on the bottom. Push the cooked egg to the center of the pan with a spatula - allowing uncooked egg to flow around the pan. When the egg is nearly fully set, flip the entire mass and break up any large curds.

Turn off heat. Sprinkle in the chopped salmon and dill. Stir and scramble to combine.

Transfer to 4 plates. Sprinkle each serving with freshly ground black pepper and chopped chives.

Note: The salmon will be salty, so you probably won't need additional salt.






A brunch classic. Smoked salmon (aka lox) adds a rich, smoky and salty flavor to scrambled eggs. Goes great with toasted bagels or toasted rye bread.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Glenvar

Rating (out of 5):

We make this pretty much like your recipe, but we stir in a heaping tablespoon of cream cheese into the scrambled eggs right when the eggs are almost set. It makes the scrambled eggs more creamy and adds a little flavor. Try it that way and I bet you'll like it.

Comment submitted: 10/27/2012 (#14791)



From J. Lundgren (Team Breakfast Member)

Rating (out of 5):

My husband liked it (he eats anything). But I did not care for it. I might try salmon on the bagel with cream cheese and the eggs separately, but I did not like the combo.

Comment submitted: 10/27/2012 (#14786)

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