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Smoked Salmon Scrambled Eggs Recipe

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Smoked Salmon Scrambled Eggs Recipe

Prep Time: Cook Time:


  • Egg, white, raw | 1.00 large
  • Egg, whole, raw | 2.00 small
  • Fish, salmon, chinook, smoked | 2.00 oz
  • Drinking tap water | 1.00 tbsp
  • Spices, pepper, black | 1.00 dash
  • Tomatoes, red, raw | 4.00 medium whole 2-3/5" dia
Nutrition Facts (Per Serving)

Calories per serving: 70.24 mg

Fat per serving: 2.68 g

Saturated fat per serving: 0.75 g

Protein per serving: 6.96 g

Sodium per serving: 158.06 mg

Cholesterol per serving: 73.94 g


  1. Cut the tomatoes in half and discard the flesh and seeds with the scoop, then chop the flesh finely and put in sieve to drain off the liquid; cut the salmon into small pieces. Preheat the grill at high and then line the grill rack with the foil.
  2. In a bowl, beat the eggs and egg whites together with the water and pepper. Heat the saucepan and then add the egg mixture, cook for 1 minute, stirring. Now stir in the salmon and drained tomatoes.
  3. Cook, stirring for 4 minutes or until the eggs are set. At the same time, grill the half tomatoes for 2 minutes.
  4. Arrange the tomatoes half on the dish and then fill them with the salmon and egg mixture. Scatter over the chives and serve.

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