Scrambled Eggs With Salmon And Pesto Recipes

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SALMON SCRAMBLED EGGS



Salmon Scrambled Eggs image

Combine egg and salmon sprinkled with cheese to make delicious skillet dinner - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 2

Number Of Ingredients 9

4 eggs
1 tablespoon milk
1/4 teaspoon dried dill weed
1/8 teaspoon pepper
Dash salt
1 tablespoon butter or margarine
1/4 cup sliced green onions
1 (7 1/4-oz.) can red salmon, drained, bones and skin removed, flaked
1 oz. (1/4 cup) shredded Jarlsberg or Swiss cheese

Steps:

  • Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
  • Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
  • Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 3 g, Cholesterol 490 mg, Fiber 0 g, Protein 34 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 2 g

SOFT SCRAMBLED EGGS WITH PESTO AND FRESH RICOTTA



Soft Scrambled Eggs With Pesto and Fresh Ricotta image

Provided by Melissa Clark

Categories     breakfast, quick, main course

Time 5m

Yield 1 serving

Number Of Ingredients 7

1/2 tablespoon butter
3 large eggs
Pinch of salt
Freshly ground black pepper
1 tablespoon Parmesan cheese (optional)
1 heaping tablespoon pesto, more to taste
3 tablespoons fresh ricotta cheese, broken up into clump

Steps:

  • Over medium-high heat, melt butter in a medium-size skillet, preferably well-seasoned cast iron or nonstick.
  • Beat eggs with salt, pepper and, if using, Parmesan cheese. Pour eggs into pan, swirl and turn heat to low. Using a heat-proof rubber spatula, stir eggs constantly until very loosely set and slightly runnier than you like them.
  • Remove pan from heat and drizzle pesto on eggs. Off heat, give eggs one more gentle stir -- enough to finish cooking them and to distribute pesto in dark green streaks. Scatter ricotta on eggs and drizzle with more pesto if desired. Serve at once.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 31 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 13 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

SCRAMBLED EGGS WITH SMOKED SALMON



Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 6

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Steps:

  • Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
  • Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
  • Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

SCRAMBLED EGGS WITH SALMON AND PESTO



Scrambled Eggs with Salmon and Pesto image

I invented this recipe when we had sleepover guests and a lot of leftover salmon from dinner. A wonderful Sunday breakfast for a crowd! I've subsequently also made it with smoked salmon.

Provided by birgit

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 tablespoon butter, or more as needed
1 onion, chopped
1 tablespoon rice vinegar, or more to taste
12 eggs
2 tablespoons milk, or to taste
2 tablespoons pesto
1 pinch salt and freshly ground black pepper to taste
2 cups cooked salmon, chopped
1 ½ cups freshly grated Parmesan cheese, or to taste

Steps:

  • Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add rice vinegar.
  • Beat eggs in a large bowl and mix in milk and pesto. Season with salt and pepper. Pour into skillet; cook and stir for 3 to 5 minutes. Add salmon and keep stirring until eggs start to set on the edges of the skillet, 5 to 8 minutes. Sprinkle with Parmesan cheese; cook and stir until eggs are scrambled to your desired consistency.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 5.6 g, Cholesterol 371 mg, Fat 21.4 g, Fiber 0.8 g, Protein 29.4 g, SaturatedFat 8.6 g, Sodium 529.3 mg, Sugar 2.7 g

SALMON AND SCRAMBLED EGGS



Salmon and Scrambled Eggs image

Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

1/2 pound skinless salmon fillets
6 beaten eggs
Heavy cream
Chopped dill
Toast (for serving)

Steps:

  • Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

PESTO SCRAMBLED EGGS



Pesto Scrambled Eggs image

Make and share this Pesto Scrambled Eggs recipe from Food.com.

Provided by Ang11002

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 3

3 large eggs
1/4 cup pesto sauce
1 tablespoon margarine or 1 tablespoon butter

Steps:

  • Melt margarine/butter in pan.
  • Crack eggs and scramble, stirring.
  • Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.

NORWEGIAN SCRAMBLED EGGS WITH SMOKED SALMON AND POTATOES



Norwegian Scrambled Eggs With Smoked Salmon and Potatoes image

For ZWT 6. This is an easy and very tasty dish that is great for a brunch. This recipe is adapted from a recipe on Salmonrecipes.net.

Provided by Pesto lover

Categories     Breakfast

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 eggs
2 medium potatoes, diced
1/2 small onion, chopped
white pepper, to taste
3 tablespoons butter
1 lb smoked salmon, diced
1 tablespoon fresh dill, chopped
1/3 cup milk
1 tablespoon fresh parsley, chopped finely

Steps:

  • Place 1 tbsp butter into skillet to melt. Add potatoes and pepper. After 5 minutes, add onion. Brown potatoes. Onion should be limp, but not browned.
  • In separate bowl, beat eggs, then add milk, salmon and dill.
  • Add 2 tbsp butter to skillet to melt. Pour in egg mixture over potatoes. Scramble until almost done. Remove from heat. Eggs should still be a little moist.
  • Sprinkle parsley on top as garnish.

Nutrition Facts : Calories 530.1, Fat 27.1, SaturatedFat 12, Cholesterol 379.2, Sodium 1430.3, Carbohydrate 27.9, Fiber 3.4, Sugar 1.9, Protein 42.2

SCRAMBLED EGGS WITH SMOKED SALMON



Scrambled eggs with smoked salmon image

This filling, high-protein but very low-calorie breakfast is perfect for an intermittent diet or very low-calorie diet. Each serving provides 200 kcal.

Provided by Fiona Hunter

Categories     Brunch

Yield Serves 1

Number Of Ingredients 4

½ tsp vegetable oil
2 medium eggs, beaten
25g/1oz smoked salmon, roughly chopped
freshly ground black pepper

Steps:

  • Heat the oil in a small saucepan over a medium-low temperature.
  • Season the eggs with black pepper and stir in the salmon. Pour into the saucepan.
  • Cook very gently for 3-4 minutes, stirring slowly, until the eggs are scrambled. Remove from the heat and stir for a few seconds.
  • Spoon onto a warm plate and serve.

Nutrition Facts : Calories 200kcal

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