Salmon Scrambled Egg Toasts

Salmon Scrambled Egg Toasts

This is a beautiful and easy brunch to whip up for you and yours (or all you, no one's judging). I recommend serving with a simple salad of baby spinach and a sliced tomato. The eggs and salmon are pretty rich, so I didn't feel like dressing was even necessary! To save money, you can replace crème fraîche with a bit of milk or omit it completely!


Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: 20 minutes


3 tablespoons minced fresh chives, divided

2 tablespoons crème fraîche

6 large eggs

4 tablespoons unsalted butter, divided

Salt and pepper to taste

3-4 thick slices of bread of your choice (sourdough, country white, or wheat)

4 oz. thinly sliced smoked salmon


Prep Ingredients: Mince chives and set aside. In a small whisk eggs, crème fraîche, and two tablespoons of chives until smooth.

Melt butter in a non-stick skillet over medium-high and add the egg mixture. Season lightly with salt and pepper. Cook, gently scraping the bottom of the pan until large curds form for 3-4 minutes. Be careful not to overcook.

Wipe out the pan and melt two more tablespoons of butter. Add the slices of bread and toast on each side.

To serve: Top the toasts with scrambled eggs and a portion of smoked salmon and sprinkle with additional chives. Serve with a light salad. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!