Smoked Salmon Scrambled Eggs
Soft, custardy scrambled eggs enriched with cream cheese and folded with silky smoked salmon and chives. You get the flavors of a lox bagel without the bagel.
Nutrition per serving
about 1 cup- Net carbs
- 1.6g
- Calories
- 293kcal
- Protein
- 21g
- Fat
- 22g
- Total carbs
- 1.7 g
- Fiber
- 0.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free (with avocado): Olive oil for the pan, and diced avocado folded in at the end instead of cream cheese. The eggs stay rich and soft without any dairy.
- Scramble the eggs in the olive oil over low heat. Without cream cheese to soften them at the end, take the pan off the heat while the curds still look quite wet.
- Fold in the salmon and avocado together, so the avocado warms through without turning mushy.
With asparagus: Tender-crisp asparagus is sautéed in the pan before the eggs go in. It bulks up the scramble and makes a natural spring pairing with salmon.
- Melt the butter over medium heat and cook the asparagus with a pinch of salt for 3–4 minutes, until bright green and just tender. Lower the heat to low, then pour in the eggs and scramble as directed.
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $6.05 for 2 servings ($3.03 each) · how we estimate
Instructions
-
Whisk the eggs and pepper until no streaks of white remain. Hold off on salt for now, since the salmon brings plenty.
-
Melt the butter in a nonstick skillet over low heat. Add the eggs and stir slowly and constantly with a silicone spatula, scraping the bottom, for 3–4 minutes as small, soft curds form.
-
When the eggs are mostly set but still glossy and a little loose, add the cream cheese and take the pan off the heat. Keep stirring for 30 seconds; the residual heat melts the cream cheese and finishes the eggs.
-
Gently fold in the smoked salmon and half the chives. You want the salmon warmed through, not cooked.
-
Taste, add a pinch of salt only if needed, and serve topped with the remaining chives and the capers.
Tips for success
-
Take the pan off the heat a little before the eggs look done. Carryover heat firms them up on the plate. - Add the salmon at the very end to keep it silky. Cooked smoked salmon turns firm and tastes saltier.
- For the full deli brunch, pile it onto a toasted fathead keto bagel with a few cucumber slices.
Nice to have, not needed
- A silicone spatula helps you scrape and fold small, soft curds — a wooden spoon works with a little more care.
Storage & meal prep
- Keeps 1 day in the fridge
- Doesn’t freeze well
Reheat: Eat cold, or warm gently in a skillet over low heat for 1–2 minutes.
Best eaten fresh. Leftovers keep 1 day in the fridge; reheat gently or eat cold.
Variations
2 variations, each with its own ingredients and macrosDairy-free (with avocado)
DietOlive oil for the pan, and diced avocado folded in at the end instead of cream cheese. The eggs stay rich and soft without any dairy.
- butter → olive oil
- cream cheese → avocado
1.5 g net · 313 kcal · 21 g protein · 24 g fat · ≈$3.21 per serving (−0.1 g net carbs vs the original)
With asparagus
VeggiesTender-crisp asparagus is sautéed in the pan before the eggs go in. It bulks up the scramble and makes a natural spring pairing with salmon.
- + 6 asparagus spears
2.5 g net · 303 kcal · 22 g protein · 22 g fat · ≈$3.79 per serving (+0.9 g net carbs vs the original)
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