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Scrambled Eggs with Smoked Salmon and Brioche

Scrambled Eggs with Smoked Salmon and Brioche

Soft, creamy scrambled eggs combined with smoky salmon served inside lightly toasted brioche buns with fresh dill garnish.

Quick Salmon Breakfast Eggs Brunch

Estimated Nutrition

Calories

569.2

kcal / serving

1138.4 kcal total

Carbs

27.1g

per serving

54.2 g total

Fat

37.4g

per serving

74.8 g total

Protein

31.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

large, free-range

Single Cream

4 tablespoons

Butter

GrainsCereals

piece

Brioche Bun

ready-made

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

sprig

Dill

fresh, for garnish

Seafood

125

Smoked Salmon

trimmings, chopped small

Method

Fill the brioche buns with eggs, garnish with dill, and replace lids.

Remove from heat and stir until eggs are soft and creamy.

Add the salmon and cream mixture and stir vigorously for 3 minutes until thickened.

Stir eggs continuously over slightly higher heat until 50 percent solidified.

Beat eggs softly with salt and pepper, then pour into the pan with foaming butter.

Melt butter in a saucepan over low heat.

Slice the brioche tops, hollow out some bread, and toast both halves.

Preheat your grill to the highest setting.

Mix the salmon with cream in a bowl and let sit for 30 minutes.

Chop the smoked salmon into small pieces.

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