Salmon Scrambled Egg Toasts

Salmon Scrambled Egg Toasts

Recipe Adapted from Bon Appétit.

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 2-3
Cost: Approximately $6.24 per serving.*


GRADE

Tastiness: 5/5
Cost: $$
Skill Level: Easy
Time to Make: 20 minutes


INGREDIENTS

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

METHOD

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!

*Note: Common pantry items such as sugar, salt, oil, and herbs are not factored into the cost of the recipe.

Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!