Scrambled Eggs With Smoked Salmon



This morning I craved  Scrambled Eggs with Smoked Salmon. Salty smoked fish tastes great with a big pile of creamy, fluffy scrambled eggs, especially when you add a little bit of coconut milk for that extra richness. Of course, the salmon also adds a lot of important nutrients to the mix – some extra B vitamins, minerals like selenium and iodine and those all-important Omega-3 fats.  This is an elegant brunch option if you want something a little more striking than ordinary scrambled eggs, it even has chives! What isn’t fancier with little bits of chives sprinkled artfully through it?

Smoked salmon, lox, Nova lox. The difference between these terms can be a little confusing, but one thing is for sure… they all taste great! Lox refers to salmon that has been cured in a saltwater brine, while smoked salmon has become a somewhat generic term used to describe any salmon that has been cured and/or cold or hot smoked. According to purists, lox should always be made from salmon belly, which is the richest and most fatty area of the fish. Nova lox earned their name from Nova Scotia; they tend to be processed in a saltwater brine and cold smoked, differentiating them from plain old brined lox.



4 eggs;

4 slices smoked salmon, chopped;

2 tbsp. coconut milk;

Fresh chives, finely chopped;

Extra-Virgin Olive Oil;

Sea salt and freshly ground black pepper;




In a bowl, whisk the eggs, coconut milk, and fresh chives. Season to taste.

Spray skillet with Extra-Virgin Olive Oil in a skillet and add the eggs.

Scramble the eggs while cooking.

When the eggs start to settle add the smoked salmon and cook for 1 or 2 minutes.

Serve with more chives sprinkled on top.

This is absolutely perfect breakfast! Especially with a slice or two of garden tomatoes on the side-yum!


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