These easy salmon scrambled eggs make a great topping for your breakfast toast and bagels!!
Spoon it over a healthy whole grains toast, serve it with a side of watercress in mustard vinaigrette and you will have an incredibly satisfying healthy breakfast or Sunday brunch!!
Ingredients : serve 4
- Cooking spray + 1 tsp canola oil for the skillet
- 1/2 cup red onion chopped thin
- 8 eggs
- 4 thin slices of salmon chopped in small pieces + 4 thin slices for serving
- 2 tablespoons milk
- 1 to 2 tablespoons butter
- 2 to 3 oz. Philadelphia cheese in small pieces
- ½ cup cremini mushrooms chopped thin
- salt and ground pepper at your taste
How to make it:
Over medium heat, on a nonstick well sprayed skillet, add onions let cook for about 7 minutes till translucent.
When onions are transparent, add canola oils and finely chopped mushrooms, cook some 4 minutes more. Add salt and pepper and stir time to time,
While onions and mushrooms are cooking , beat the eggs with milk ,beat well till mixture is frothy.When onions and mushrooms are soft and nice, add butter, then add eggs and let it set for 30 seconds to 1 minute.
With a rubber spatula or a wooden spoon, push the firmer eggs towards the center of the pan letting run any uncooked egg onto the bottom of the pan. Half way cooking (2 min.) add salmon and cream cheese, salt and pepper, stir and cook for 2 more minutes, till eggs are soft and moist.
If you like your eggs firmer cook them for a total of 8 minutes.
While eggs are setting, quick toast your bread slices,
Serve on each toast, spoon over scramble eggs, add 1 slice of salmon and serve immediately with a good cappuccino!!!