Scrambled eggs – a trusty breakfast staple in any Irish or American kitchen. Today we’re taking scrambled eggs to a whole new level of deliciousness by adding a little taste of the Atlantic or the Pacific.

Smoked salmon and scrambled egg is a supreme breakfast combo in my Irish recipe book.

Slivers of smoked salmon perfectly compliment creamy scrambled eggs cooked in a pan of melted butter, and served on toast.

Smoked salmon scramble is an Irish and Scottish favorite for breakfast.

The art of smoking salmon has been perfected in both countries. Long ago cooks discovered salmon and eggs are simply divine together, giving rise to this breakfast classic on toast.

Here’s how I like to scramble my eggs with smoked salmon ….

Ingredients For Smoked Salmon Scrambled Eggs On Toast:

4 eggs
2 tablespoons whole milk or cream
salt and pepper to season
3 ounces of smoked salmon
2 ounces of butter (for scrambling eggs and extra to butter the toast)
2 slices wholewheat bread for toasting

Directions:

Before I get started melting butter in a skillet for my scrambled eggs, I like to prepare the smoked salmon.

I do this by cutting the flat slices of salmon into slivers about 1/4 inch wide by 1 inch long.

You can add all of the salmon to the scrambled egg, but I like to reserve a few slivers of this gorgeous orange hued fish to place on top of the finished egg dish. It really makes a lovely garnish.

Next get those eggs ready for a scrambling.

Crack all four eggs into a large bowl. Add the milk and season with salt and pepper.

The smoked salmon adds saltiness to the eggs, so go easy enough on the salt.

I’m one of those cooks who doesn’t like a lot of salt. I’d never last long as a real chef – I’d be thrown out of any restaurant kitchen for lack of seasoning.

Now back to the eggs.

Whisk the milk and eggs together until small bubbles form on the surface.

This is a tip from my mom. She always likes to incorporate a little air into eggs before scrambling. I don’t know if it makes any difference at all, but I whisk my eggs just the way my mother does.

Melt the butter in a large skillet over medium heat until it begins to foam.

You can scramble your eggs in oil if you wish, but I find butter just gives a subtle creamy flavor to the finished scrambled eggs.

Add the whisked eggs to the pan. Stir the eggs continuously with a pliable spatula, ensuring the eggs do not stick.

Move that spatula around the pan in nice swirling motions making sure you lift the eggs along the edges of the skillet. Don’t let those eggs stick.

As the egg begins to cook but is still slightly runny add the smoked salmon and stir through the egg mixture.

Turn off the heat while the eggs are still a little runny. They’ll continue to cook as they sit in the pan.

Pop the bread slices in the toaster. The eggs are awaiting.

Butter each slice of toast and place on separate plates. Divide the scrambled egg mixture between the two slices of toast.

Garnish with the reserved smoked salmon slivers.

Add some parsley for extra color if you like, but rest assured I only added parsley for my photo shoot. I’ve usually gobbled this smoked salmon egg combo long before it ever sees any fancy parsley.

And there you have it – a simple breakfast and a perfect way to treat mom or dad to breakfast in bed.

My kiddos aren’t quite ready to scramble eggs unsupervised, but as soon as they can, they’ll know exactly what’s on mom’s breakfast wishlist.

Here’s the printable recipe ….