If you follow me on Instagram, then you know that I LUUUUURV me some eggs for breakfast. In fact, I think I would even go as far as saying that a day without eggs is a sad day for me. I always look SO forward to my morning eggs!
My favorite way to enjoy them, as you can clearly see, is pan-fried to crispy perfection, sunny side up, with a creamy avocado on the side. Cuz yeah, I eat A LOT of that, too! In fact, I don’t think I could even go a full day without eating at least half an avocado, and I tend to have it in the morning, with my eggs.
Sometimes, though, I like to do things a little differently…
Last week, for instance, I was in the mood for scrambled eggs and I had a little bit of Salmon Gravlax left, which I was planning on having on the side, for extra protein and omega 3, you know! But then I got to thinking: why not combine the two of them and make me some delicious Creamy Scrambled Eggs with Salmon Gravlax instead?
And that is precisely what I did. Lucky for you, I chose to take pictures and log the recipe. Well, if we can call it that… this dish is so easy to make, you hardly need a recipe! You only need throw a few ingredients in a non-stick skillet and 5 minutes later, you got yourself a delicious breakfast.
Oh, and if you didn’t have any Salmon Gravlax on hand, know that Cold Smoked Salmon would work just as well!
To start, melt the ghee in a non-stick skillet set over medium-low heat; add the bell peppers and green onions and cook until softened, about 1 minute.
Meanwhile, crack the eggs into a mixing bowl, add a couple of tablespoons of water (you could also use milk or cream, if you preferred), a pinch of salt and pepper and then whisk until slightly frothy. Just in case you’re wondering, adding a little bit of liquid really helps in making the scrambled eggs light and creamy!
Oh, and a word of warning, here: go easy on the salt, because the Salmon Gravlax we’ll be adding later is quite salty… you better add more salt later if you find it’s not salty enough; it’s always easy to add more, but a heck of a lot harder to remove!
When the bell peppers are cooked to your liking, add the beaten eggs to the pan and immediately start mixing with a heat resistant rubber spatula.
You want to be constantly mixing, breaking and folding the egg mixture as you go.
When the eggs just about done but not quite completely cooked all the way through, you’ll want to kill the heat.
The heat from the pan and from the eggs themselves will be plenty enough to finish the cooking process.
Doing this will ensure that your scrambled eggs remain soft and creamy. If you were to cook them all the way through right now, your eggs would most probably become dry and crumbly by the time you added the rest of the ingredients and then sat yourself down to eat … not my idea of yummy scrambled eggs!
Now toss the Salmon Gravlax and fresh thyme right in, give the whole thing a delicate stir until all the ingredients are well combined and let that sit for about 45 seconds. This will allow the eggs to finish cooking and the salmon to warm up slightly.
Keep in mind: you don’t want that fish to cook, you only want it to get somewhat warm.
Now transfer your delicious scrambled eggs to a nice plate or dish and serve with a side of fresh vegetables.
I chose to eat mine with a refreshing Belgian endive and my eternal morning half avocado.
And if you want to get fancy with it, save a slice of Gravlax and turn it into a rose, which you can then use to decorate your eggs. Remember, you eat with your eyes first, so even if you’re only cooking for yourself, it’s important to take the time to make your food look pretty.
It’ll only taste that much better!
- 1 tsp ghee (or make your own)
- ½ each red and orange mini sweet bell peppers
- 1 green onion, chopped
- 3 large eggs
- 2 tbsp water
- Pinch freshly cracked black pepper
- Pinch Himalayan salt (go easy on this, the salmond adds a lot of salt)_
- 75g salmon gravlax (or cold smoked salmon)_
- ½ tsp fresh thyme, finely chopped
- Melt the ghee in a non-stick skillet set over medium-low heat; add the bell peppers and green onions and cook until softened, about 1 minute.
- Meanwhile, crack the eggs in a mixing bowl, add water, salt and pepper and whisk until slightly frothy.
- When the bell peppers are cooked to your liking, add the eggs to the pan and mix constantly with a heat resistant rubber spatula, breaking and folding the egg mixture as you go.
- When the eggs just about done but not quite completely cooked all the way , kill the heat, toss in the salmon and fresh thyme, give them a delicate stir until all the ingredients are well combined and let sit for about 45 seconds, which will allow the eggs to finish cooking, then serve.