Smoked Salmon & Green Onion Scramble on Sourdough Toast

Name: Smoked Salmon & Green Onion Scramble on Sourdough Toast
Total time: 15 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 6 oz smoked salmon, cut into ribbons; 6 large eggs; 3 cups liquid egg whites; 1½ oz cream cheese, in small cubes; ½ bunch green onions or chives, thinly sliced; 4 slices sourdough bread; 1 tbsp butter; ¼ tsp salt; pepper

BreakfastAmerican comfort15 minServes 4425 kcal41 g protein

Photo: LoopZilla · CC BY-SA 2.0 · source

Soft, creamy curds of egg and egg white folded with ribbons of smoked salmon, little pockets of cream cheese and lots of green onion, piled onto crisp sourdough toast.

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Ingredients

6 oz smoked salmon, cut into ribbons
6 large eggs
3 cups liquid egg whites
1½ oz cream cheese, in small cubes
½ bunch green onions or chives, thinly sliced
4 slices sourdough bread

From your pantry: 1 tbsp butter, ¼ tsp salt, pepper.

Instructions

Whisk the eggs, egg whites, salt and plenty of pepper until uniform. Pop the cream cheese cubes in the freezer for 10 minutes so they hold their shape.
Toast the sourdough.
Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs and push them slowly from the edges to the center with a rubber spatula, letting large soft curds form, 4 to 5 minutes.
When the eggs are still a little glossy, take the pan off the heat and fold in the salmon, cream cheese and most of the green onions. The leftover heat finishes the eggs without cooking the salmon.
Spoon over the toast and finish with the remaining green onions and a little more pepper.

Tip: Smoked salmon is salty, so go light on salt in the eggs. Add it off the heat: cooked smoked salmon turns dull and fishy.