Minimal prep with maximum flavor? Yes, please! This smoked salmon scramble is creamy and fluffy yet hearty, with just the right levels of flavor.
I absolutely love the classic combination of smoked salmon and cream cheese. I also love eggs and breakfast in general. I can’t believe I’ve never thought of combining them before! This idea isn’t an original one, to be honest.
My husband and I recently moved to Idaho, and we were exploring our local eateries. We found this cute little cafe in downtown Meridian called Deja Brew Bistro. Really awesome coffee, great brunch food, and even greater staff. The first time we went there, Andrew ordered their special which was the smoked salmon scramble. We’ve never had anything like it, but I was also like, “Duh??? How could I have not thought of this???” It was fluffy and creamy, and the brininess of the smoked salmon was perfectly mellowed out by the cream cheese. They had other great things in that scramble as well, but I thought even the simplified version of this dish would be so good and satisfying for breakfast. And bonus — it’s super easy and quick to make!
Lox vs. smoked salmon
I actually just recently learned this, but there’s a difference between lox and smoked salmon. Lox is just cured and brined salmon, but not smoked. So if you only have lox on hand or if it’s hard to find smoked salmon in your area, you can definitely still turn this smoked salmon scramble to a lox scramble instead. We just happened to have a lot of leftover smoked salmon from our last Costco run. If you’re still somehow missing that smoky element, try sprinkling some smoked paprika onto your scramble! But smoked or not, it will still taste wonderful.
Tools you’ll need
- 6 eggs
- 1/4 cup cream cheese
- 1/4 cup smoked salmon (roughly chopped)
- 2 tbsp chopped chives or dill or parsley (optional)
- salt and pepper to taste
- 1 tbsp butter (for cooking)
- Pop your cream cheese in the microwave and heat up for only 10 seconds -- just enough to soften it just slightly, but not liquify.
- In a medium-sized mixing bowl, whisk your eggs, salt, and pepper. I put more pepper than salt because smoked salmon has a good amount of saltiness to it already. For 6 eggs, I would say use no more than 4 generous pinches of salt.
- Whisked in your cream cheese. The mixture doesn't have to be homogenous -- it's totally expected for the cream cheese to be like little clumps. It'll melt just right once you actually cook your scramble.
- In a pan on medium heat, melt your 1 tbsp butter with about 1.5 tbsp of olive oil. Once the oil and butter are hot enough, carefully pour your egg mixture onto the pan. As your eggs start to cook, stir and mix slowly to get that fluffy scrambled texture.
- Once your scramble is about almost cooked, sprinkle in your smoked salmon. If you opted to add some fresh or dried herbs (chopped chives, dill, or parsley), you can also add those in at this point. Keep stirring until your eggs are at your preferred level of doneness. I personally like my scramble to be still a bit wet in some parts.
- Enjoy! You can either eat this as is, or pair it with some toasted crostini or sourdough bread.
This recipe is good for two people, but you can easily increase the portions if you need to. For every additional person, add:
- 3 eggs
- 2 tbsp cream cheese
- 2 tbsp chopped smoked salmon