Salmon and Scrambled Eggs

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Martha Stewart Test Kitchen
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Martha Stewart Test Kitchen

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.

Editorial Guidelines
Updated on March 24, 2020
Servings:
4

Salmon with eggs is a perfect food choice for breakfast, lunch or dinner. Throw in some toast and you've got a great meal in under 15 minutes.

Ingredients

  • ½ pound skinless salmon fillets

  • 6 beaten eggs

  • Heavy cream

  • Chopped dill

  • Toast (for serving)

Directions

  1. Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

    five-ways-salmon-and-toast-002b-med108877.jpg
    Romulo Yanes
Originally appeared: Everyday Food, October 2012
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