SCRAMBLED EGGS WITH SMOKED SALMON RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- 1 Whisk eggs, salt and pepper in medium bowl. Preheat KitchenAid® Multi-Cooker to Simmer setting. Add butter; stir with spatula to melt butter and coat bottom. 2 Add egg mixture. Cook 4 minutes or until eggs begin to set, stirring occasionally and scraping bottom with spatula. 3 Gently fold in green onions, cream cheese and salmon; cook and stir 2 to 3 minutes or just until eggs are cooked through but still slightly moist. Makes 2 servings Basic Scrambled Eggs: Prepare Scrambled Eggs as directed, omitting green onions, cream cheese and smoked salmon. Scrambled Eggs with Mushrooms and Onions: Preheat Multi-Cooker to Sauté setting and prepare egg mixture as directed for Scrambled Eggs. Melt butter in Multi-Cooker; add 1⁄2 cup sliced cremini mushrooms and 1⁄4 cup chopped onion. Cook 5 minutes or until mushrooms give off their liquid and onion is tender, stirring with Stir Tower on low speed. Add egg mixture; reduce to Simmer setting and cook as directed in step 2 above.
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Yousef Walid
[email protected]This recipe is a game-changer for my weekend brunches. Thanks for sharing!
Faith Tucker
[email protected]Not bad, but I think it could have used a bit more seasoning.
Curtis Stell
[email protected]This is my go-to recipe for a quick and easy breakfast.
Hanaya Khan
[email protected]I'm allergic to salmon, so I used smoked trout instead. Worked great!
Bendre Dreyer
[email protected]Absolutely delicious! The smokiness of the salmon pairs perfectly with the creamy eggs.
Allahnoor 7 Allahnoor 7
[email protected]The proportions of ingredients were a bit off for me. I ended up adding more eggs and milk.
Lonely Ryan
[email protected]Meh.
M. Qusam
[email protected]I've made this recipe several times and it never disappoints. So simple, yet so flavorful.
Monster Weather
[email protected]The eggs were a bit dry for my taste, but the combination of flavors was on point.
John Davide
[email protected]This recipe is a staple in my brunch rotation. Always a crowd-pleaser.
Kyle JAKUBOWSKI
[email protected]Great recipe! I'm not a huge fan of dill, so I used a bit of parsley instead.
Ujeli Bk
[email protected]I substituted chives for the green onions, and used a dollop of crème fraîche instead of sour cream. Turned out great!
Jangbu Lama
[email protected]Easy and quick, with a delicious smoky flavor from the salmon.