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Scrambled Eggs with Salmon and Scallions

The addition of smoked salmon – packed with Omega-3s- to these scrambled eggs is an unexpected twist on a breakfast classic.

 

Preparation Time: 5 MINUTES

 


Cooking Time: 7 MINUTES

 


Yield: 2 servings

Measurements Ingredients Savings Availability
2 oz.  Smoked Salmon Weekly Special $8.99 ea. - Save $2 Add to Shopping list
 

Pre-Sliced

2 tbs.  Butter Weekly Special $2.99 ea. or 2/$5 Add to Shopping list
 

Unsalted

Extra Large White Eggs Weekly Special $1.99 - Save $1 Add to Shopping list
1 tsp.  Water

Not available at Stew's

Splash  Tobasco Sauce $ Add to Shopping list
Scallions $ Add to Shopping list
 

Trimmed and finely chopped.

  White Pepper $ Add to Shopping list

1. Cut the salmon slices widthwise into 1/4-inch strips. Set aside.

 

2. Melt the butter over medium heat in a heavy saucepan. While the butter is melting, beat in a small bowl the eggs, water, and hot pepper sauce. Add the egg mixture and the chopped scallions to the saucepan. Raise the heat to medium high and slowly cook, stirring constantly with a wooden spoon for 5 minutes.

 

3. Add the smoked salmon and continue stirring until the eggs are cooked, but still creamy ó about 2 minutes. Season the eggs with ground white pepper to taste.

 

4. Divide the eggs between two heated serving plates and accompany each plate with toasted country bread.