Soft scrambled eggs with salmon and cream cheese are a great start to your day! Learning how to make the perfect soft scramble will make you look at eggs in a whole new way!
These soft, creamy eggs paired with salmon and cream cheese are to die for! The cooking process may test your patience, but it is so worth it. Even if you don’t add salmon or cream cheese, this fool proof method will turn boring scrambled eggs into something special.
The Eggs
When shopping for eggs, there are many choices. If you’re on a budget, buy the inexpensive eggs. They will make a great breakfast. Organic eggs, meaning that the chickens are fed an organic diet, are a great choice, but I’m partial to pasture raised eggs. The yolks are a bright yellow feast for the eyes!
Don’t be fooled into thinking that brown eggs are healthier than white eggs. The color of the egg shell is determined by the type of chicken that lays the egg. Nothing more.
What Kind of Skillet to Use
Because the eggs will easily stick, it is important to use a good quality non stick skillet. So that your utensil doesn’t scratch your skillet, be sure to use a silicon spatula to stir the eggs.
How to Make the Perfect Soft Scrambled Eggs
In a bowl, use a fork to whisk together 4 eggs and 2 Tbsp half and half. In a non stick skillet, over low heat, melt 1 Tbsp of butter. Add the eggs and stir for 10-15 minutes, lifting the cooked eggs off the bottom and allowing the runny eggs to make contact with the bottom of the skillet. While the eggs are still slightly runny, add the salmon and cream cheese and combine.
Artzy Foodie Pro Tip: Smoked salmon would be a great substitute for the salmon in this recipe.
Season with salt. Remove from the heat when the eggs are still slightly runny. They will continue to cook off the heat, which is called carry over cooking. Garnish with chopped chives or your favorite herb and serve.
If you like this recipe, you might like to browse my collection of Breakfast Recipes
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Soft Scrambled Eggs with Salmon and Cream Cheese
Ingredients
- 1/4 pound salmon cooked and flaked apart
- 3 Tbsp cream cheese cubed
- 4 eggs
- 2 Tbsp half n half
- 1 Tbsp butter
- 1/2 tsp salt
- 1 tbsp chives chopped
Instructions
- Whisk together eggs and half n half
- Over low heat, melt butter in a non-stick skillet
- Pour eggs into skillet
- Stir for 10-15 minutes until almost cooked, lifting the cooked eggs off the bottom and allowing the runny eggs to make contact with the bottom of the skillet
- Add salmon and cream cheese and combine
- Season with salt
- Remove from heat and serve (eggs should be slightly runny when removed from heat)
- Garnish with chopped chives, if desired
Notes
- Use a good quality non stick skillet to keep the eggs from sticking to the pan
- Use a silicone spatula for stirring so that you don't scratch your skillet
- Remove the eggs from the heat when they are still slightly runny so that they aren't over cooked when served
- Smoked salmon would be a great substitute for the salmon
- Fresh dill would be a great garnish that pairs well with salmon
2 Responses
Delicious! I used smoked salmon and added a pinch of dill.
Great idea, Amy! I will add those suggestions to the recipe. Thank you!