Smoked Salmon Eggs + Homemade Herb Cream Cheese

2011-04-12 08.27.59

Can it please be breakfast time all day errrday?

Growing up Jewish, there was never a shortage of lox, bagels and cream cheese at our family brunches.  I developed a love of smoked salmon at a young age and have since enjoyed figuring out how to replicate the same flavor combination with different foods.

Hence, my breakfast was born… hopefully somewhere in a beautiful, fresh, Scandinavian river.

Is it weird that when I was going through these photos I was jealous of the me who got to eat this for breakfast?  I was seriously envying… myself.  It was an odd sensation hahaha.

Even though most grocery stores will have smoked salmon, I like to go all out and get the real good stuff.  My favorite place to get it is at Ingebretson’s , a Scandanavian Gift Shop on East Lake Street in Minneapolis.  You’ve gotta be proactive if you want to get your hands on this stuff because it goes quickly when they have it in stock.

It’s simple, actually.  Just stand outside the door (salivating) and be the first one in at the beginning of the day!

What will you need? (makes breakfast for 2 people)

6 oz smoked salmon

4 eggs

1/4 cup milk

2 tbsp cream cheese

4 fresh green onions or chives

1 tbsp mixture of dried herbs – oregano, thyme, rosemary, basil, tarragon (whatever you have in your kitchen!)

1 tbsp olive oil

Salt, pepper

How do you make it?

2011-04-12 08.12.52

In a medium bowl, whisk together your eggs and milk.  Add some salt and group pepper then put to the side.

In a small bowl or on a plate, combine your herbs, fresh green onions and cream cheese until completely combined.  Set aside.

tile

Heat the olive oil in a medium pan and pour in the egg mixture.  As soon as the eggs start cooking on the bottom, add in flakes of the smoked salmon so it gets heated as the eggs continue to cook.  Lightly fold the contents together to continue cooking.

2011-04-12 08.18.38

2011-04-12 08.20.39

 

Once the eggs appear almost done, lightly fold in dollops of the cream cheese mixture.  Be mindful of keeping some of the chunks bigger than others – it is prettier that way because you’ll preserve some of the color of the eggs (yellow) and salmon (pink).  An important part of enjoying your food comes from adoring it’s beauty to begin with!

2011-04-12 08.23.57

Serve with some nice, warm, crusty bread.

2011-04-12 08.28.16

2011-04-12 08.33.43

Comments

  1. oh this sounds superb! yum

  2. Jenny says:

    You’re using hot-smoked salmon, yes? Beautiful.

Leave a Reply