Name: Cheesy Smoked Salmon Scrambled Eggs on Sourdough
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 4 large eggs; 2 sliced sourdough bread; 3 ounces smoked salmon; 1/3 cups sharp white cheddar; 1 tablespoon salted butter; 1 tablespoon heavy cream; 1 tablespoon fresh chives; 1 pinch black pepper

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Prep: 10m | Cook: 8m | Ready: 18m | |

Ingredients

Allergen Alert: Contains Milk

4 large eggs

2 sliced sourdough bread

3 ounces smoked salmon

1 / 3 cups sharp white cheddar

1 tablespoon salted butter

1 tablespoon heavy cream

1 tablespoon fresh chives

1 pinch black pepper

Steps

Step 1

Coat your sourdough slices with a little olive oil or butter. Toast them in a pan or toaster until golden brown and sturdy. Set them on plates.

Step 2

In a bowl, whisk the eggs and cream together until no streaks of white remain. Do not add salt yet, as it can draw moisture out of the eggs too early.

Step 3

Melt the butter in a non-stick skillet over medium-low heat. Pour in the eggs. Let them sit for 30 seconds until the edges just start to set.

Step 4

Using a silicone spatula, gently push the eggs from the edges to the center. You want large, soft curds. When the eggs are about 75% cooked (still looking slightly wet), sprinkle the cheese over the top.

Step 5

Turn off the heat. Fold in the smoked salmon ribbons. The residual heat from the pan will melt the cheese and warm the salmon perfectly.

Step 6

Mound the cheesy salmon eggs generously onto the sourdough slices.

Step 7

Top with a crack of fresh black pepper and a heavy sprinkle of fresh chives or dill.

Notes

The eggs will continue to cook for about 30 seconds after you take them off the heat. Remove them from the pan while they still look a bit "glossy." Sourdough is best here because its acidity cuts through the richness of the eggs and salmon.

This dish is special because...

Imagine thick, toasted slices of tangy sourdough topped with "ribboned" scrambled eggs, cooked low and slow to achieve a custard-like texture. Folded into the eggs are ribbons of cold-smoked salmon and melted, sharp white cheddar (or gruyère). The heat from the eggs just barely warms the salmon, releasing its oils without "cooking" it, while the sourdough provides a sturdy, crunchy contrast to the soft topping. This dish is special because of the contrast in textures and temperatures. You get the crunch of the charred bread, the silkiness of the eggs, and the buttery fat of the salmon. It’s a high-protein, indulgent meal that feels incredibly sophisticated but relies on just a few high-quality ingredients.

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Cheesy Smoked Salmon Scrambled Eggs on Sourdough Recipe

Ingredients

Steps