Smoked Salmon Egg Scramble Recipe

Why You’ll Love Smoked Salmon Egg Scramble Recipe

I enjoy this recipe because it’s incredibly fast and packed with flavor. I like how the smoked salmon adds richness without needing a lot of seasoning, and the optional cream cheese makes the eggs extra creamy. It’s one of my favorite ways to turn simple eggs into a satisfying meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large eggs
2 tablespoons milk (or heavy cream for a richer texture)
4 oz smoked salmon (chopped)
2 tablespoons cream cheese (optional, for creaminess)
1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
Salt and pepper (to taste)
1 tablespoon olive oil or butter
Chives or green onions (for garnish, optional)

Directions

I begin by whisking the eggs with the milk, salt, and pepper in a bowl until well combined. I heat the olive oil or butter in a non-stick skillet over medium heat until melted and hot.

I pour the egg mixture into the skillet and let it cook undisturbed for about 30 seconds until it starts to set around the edges. Using a spatula, I gently stir the eggs, pushing them toward the center, and continue cooking until they are softly scrambled and slightly runny.

Next, I add the chopped smoked salmon and cream cheese, if using, and gently stir to combine. I let everything cook for another minute or two until warmed through, then stir in the fresh dill and adjust the seasoning if needed. I transfer the scramble to plates and garnish with chives or green onions before serving.

Servings and Timing

I usually make this recipe for 2 servings. Prep time takes about 5 minutes, cook time is about 5 minutes, and it comes together very quickly, making it ideal for a fast breakfast or brunch.

Variations

I sometimes add a squeeze of lemon juice for brightness. When I want extra texture, I toss in capers or sautéed spinach. I also like serving this scramble on toast or with a side of roasted potatoes.

Storage/Reheating

I enjoy this dish fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. I reheat gently over low heat to avoid overcooking the eggs.

FAQs

Can I use egg whites only?

I can use egg whites, but the scramble will be less rich and creamy.

Is cream cheese necessary?

I skip it sometimes, but I like the extra creaminess it adds.

What kind of smoked salmon works best?

I prefer cold-smoked salmon for its soft texture and mild smokiness.

Can I make this dairy-free?

I use plant-based milk and skip the cream cheese to keep it dairy-free.

How do I keep the eggs from overcooking?

I cook them gently over medium heat and remove them while slightly soft.

Can I add vegetables?

I like adding spinach, tomatoes, or sautéed onions for more color and flavor.

Is this recipe low carb?

I consider it low carb since it’s mostly eggs and protein.

Can I serve this for brunch?

I think it’s perfect for brunch with toast or a fresh salad.

What herbs can I use instead of dill?

I sometimes use chives or parsley when I don’t have dill.

Can I double the recipe?

I double it easily, but I use a larger pan to avoid crowding.

Conclusion

I keep this smoked salmon egg scramble in my rotation because it’s fast, flavorful, and feels a little indulgent without being complicated. It’s a recipe I rely on when I want a satisfying meal that comes together in minutes and never feels boring.