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Scrambled Eggs with Smoked Salmon Recipe

Scrambled Eggs with Smoked Salmon

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Easter Brunch

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on January 07, 2012

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    I cut the recipe in half since it was just the two of us. We didn't have any sides so it was the perfect size meal. I also cut up some green onions instead of just using chives but it still needed alittle more onion taste I think. Overall we were very happy with the recipe. I bought some very thin salmon and needed to use it and this was a good change. Thank you Rachael and Food Network for this site. Happy New Year!

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  • on October 03, 2011

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    yes, i love the combination,salmon and egg

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  • on September 28, 2011

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    i like this food

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  • on January 25, 2011

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    mmmmm... my lil boy ken is his favorite food.... nyumyyyyy....

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  • on January 01, 2011

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    Fantastic dish! A couple years ago I needed a way to use up a chunk of wonderful cajun smoked salmon we recieved as a gift.This has become a New Year Breakfast tradition at our house. Now I take green onion shafts and split and chop them, instead of chives. Time to start cooking, Happy New Year!

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  • on December 25, 2009

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    My family just loved these eggs. They were so easy to make.

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  • on May 07, 2009

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    Just sharing a Mother's Day brunch recipe so simple even the kids get help out.

    http://miocibo.com/2009/05/07/scrambled-egg-bruschetta

    It     tastes especially good to mothers served in bed!

    ;D

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  • on December 25, 2008

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    We used this recipe for our Christmas day brunch and it was great. I didn't use heavy cream, but had half & half and only used a couple splashes (in my opinion this was plenty of cream... too much and they are just too fatty. I found that the chives didn't give quite enough flavor for my taste, so next time perhaps I'll try shallots.

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  • on March 24, 2008

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    Easy to make and everyone really loved it! Don't try to reheat it though...it doesn't turn out too great then.

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  • on March 23, 2008

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    I used this for a church brunch and everyone loved it. I added some mozzerlla as well about 1 cup and a little (small amout of garlic. I added the fish right before serving (after eggs had sat cooked for a while.

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