Recipe courtesy of Rachael Ray
Episode: Easter Brunch
Save Recipe Print
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
6 servings
Level:
Easy
Total:
16 min
Prep:
10 min
Cook:
6 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

My Private Notes

Add a Note
More from:

Breakfast

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Take to Work Scrambled Egg Breakfast Burritto

Recipe courtesy of Kathleen Daelemans

Scrambled Eggs with Smoked Salmon

Recipe courtesy of Rachael Ray

Egg Tips: Breakfast for Dinner

Browse Reviews By Keyword

          Latest Stories