Picture of Sunday Brunch Salmon and Eggs
Deceptively simple recipe for scrambled eggs and smoked salmon. Pretty damn delicious, but can be hard to nail. Here are a few tips.
Remove these adsRemove these ads by Signing Up

Step 1: Crack eggs into bowl.

Picture of Crack eggs into bowl.
A friend of mine who's a cook recommended breaking eggs against the bottom or side of the mixing bowl rather than the edge; he claims there's less of a chance of getting eggshell in the egg mixture, and so far I've found him to be right.

Step 2: Whisk eggs.

Picture of Whisk eggs.
Whisk eggs (a fork also works just fine) and add a generous splash of milk or water.

Step 3: Heat oil in pan.

Picture of Heat oil in pan.
Any oil will do (or butter or margarine), but I used a few tablespoons of olive oil.

Step 4: Scramble the eggs!

Picture of Scramble the eggs!
Pour the egg mixture into the pan. As the edges pale, start gently scraping the bottom of the pan with a spatula.

Step 5: Crumble smoked salmon

Picture of Crumble smoked salmon
Separate the salmon from the tough skin and crumble into bite-sized pieces.

Step 6: Add salmon to the eggs.

Picture of Add salmon to the eggs.
When the eggs are almost ready to eat, add the pieces of smoked salmon so they can heat with the eggs.

Step 7: Add a generous sprinkling of grated cheese

Picture of Add a generous sprinkling of grated cheese
I like the milder parmesan, but pecorino romano or a soft cheese will work well too. Make sure to add early enough so that the cheese has time to melt before the eggs are overcooked.

Step 8: Serve it forth!

Picture of Serve it forth!
And enjoy...It's particularly lovely accompanied by a lightly dressed spinach salad.

Step 9: Don't forget the dishes!

Picture of Don't forget the dishes!
If you soak the pan immediately, it will be a lot easier to clean the egg off.