Smoked Salmon Scramble with Spinach
Smoked salmon scramble combines soft eggs, spinach and flaked hot-smoked salmon. Use fully cooked hot-smoked fish rather than thin cold-smoked slices. It is a quick breakfast for four with no bread or cream cheese required.
Ingredients
- 8 large eggs
- 1 cup liquid egg whites plain
- 8 oz fully cooked hot-smoked salmon skin and bones removed; flaked
- 5 oz baby spinach washed and dried
- 1 tbsp unsalted butter
- 2 tbsp 2% milk
- 1 tbsp fresh dill chopped
- 1/4 tsp black pepper
Instructions
- Check the salmon carefully for bones and remove skin. Flake into bite-size pieces. Whisk eggs, whites, milk and pepper in a bowl.
- Melt butter in a large nonstick skillet over medium heat. Add spinach and cook 2–3 minutes until wilted and its released water has mostly evaporated.
- Reduce heat to medium-low. Pour in eggs and stir slowly, drawing cooked egg toward the center with a spatula.
- When eggs are almost set, fold in salmon and dill. Continue gently until eggs are set, the egg mixture reaches at least 160°F, and the salmon is steaming hot throughout. Avoid leaving any liquid egg in the pan.
- Divide into four equal portions and serve immediately.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. Refrigerate within 2 hours at 40°F or below and use within 3 days for best quality. Reheat covered in short microwave bursts, stirring once, until 165°F. Eggs will become firmer on reheating. Freezing is not recommended for texture.