Small Batch Scrambled Eggs with Smoked Salmon

Scrambled eggs with smoked salmon is a simple dish that feels special. Creamy eggs, gently cooked with butter, get a savory boost from bits of salty smoked salmon and a sprinkle of fresh chives. It’s quick, satisfying, and great for breakfast or brunch.

This small batch recipe is perfect to treat yourself. And you can have it ready in less than 10 minutes!

This egg dish is creamy, rich, and slightly salty, with the smoky flavor of the salmon coming through in every bite. The chives add a little brightness that keeps it from feeling too heavy.

How to Make Scrambled Eggs with Smoked Salmon

Whisk the eggs with cream, season them lightly, and gently cook them in butter until just set. Then you stir in smoked salmon and chives at the end to keep the salmon soft and the eggs tender. Keep the heat low and stir slowly so the eggs stay soft and creamy.

Continue below for the full recipe with ingredients and step-by-step instructions.

Customization Ideas

You can add a bit of fresh dill or use crème fraîche instead of cream for a tangier flavor. Want something richer? Add a bit of cream cheese just before the eggs finish cooking. You could also skip the chives if you don’t have any, or swap them for green onion.

Scrambled Eggs with Smoked Salmon

These scrambled eggs with smoked salmon are rich, soft, and ready in minutes. You only need two eggs and a little smoked salmon to create a satisfying breakfast for one or two.

5 from 3 ratings

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Prep

3 mins

Cook

5 mins

Total

8 mins

Ingredients

• 2 eggs
• 1 tbsp heavy cream
• 1 tsp butter
• ¾ oz (about 20 g) smoked salmoncut into small pieces
• 1 tsp chopped fresh chivesplus extra for garnish
• Small pinch of saltthe salmon is salty already
• Black pepperto taste

Instructions

1. Crack the eggs into a small bowl. Add the cream, a small pinch of salt, and some freshly ground pepper. Whisk until the mixture is smooth.
2. Heat a small nonstick pan over low heat. Add the butter and let it melt over low heat.
3. Pour in the egg mixture. Let it sit, without stirring, for about 30 seconds. Then stir slowly with a spatula or wooden spoon, scraping the bottom of the pan regularly.
4. When the eggs are nearly set but still slightly runny, stir in the smoked salmon and chives. Let it sit for 10–20 seconds, then give it one final stir.
5. Remove from heat while still slightly soft. Don’t overcook the eggs, they’ll keep cooking a little on their own from the leftover heat in the pan.
6. Serve immediately, garnish with extra chives if you like.

Notes

You can store leftovers in the fridge for up to 2 days in an airtight container. Reheat gently in a nonstick pan over low heat or in the microwave at low power.

Nutrition

Per serving (1)

Calories

585 kcal

Carbs

3 g

Protein

51 g

Fat

40 g

Fiber

1 g

Sugar

1 g

Sodium

413 mg

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Recipe by Deborah Green

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.