We had baked salmon for dinner last night, and as I often do I made extra fish to use with breakfast today. I first had salmon and eggs when I moved to Boston for college, and I was hooked. Since then, I’ve tried to perfect the not-so-simple art of making creamy scrambled eggs (the best I ever had were served at a resort in Boscobel, Jamaica). This morning, I managed to get it all together, and I’m still smiling about it. This is likely because, in addition to loving to cook, I am a monumental dork.
This recipe is pretty easy, and serves 2 — if one of you happens to be a growing adolescent boy. Three or four otherwise.
- 2 boneless salmon filets (4 to 6 oz each; wild-caught instead of farmed, if you can)
- 4 tablespoons extra virgin olive oil, divided
- a few shakes of soy sauce
- 4 large eggs, beaten
- 1/4 cup cream, whole milk or 2 percent milk
- a couple pinches dried dill
- salt and pepper to taste
- 4 tablespoons plain Greek-style yogurt
* Note: Fresh dill is fine, too. Chives would also be lovely. I often include chives in this dish but skipped them today because I have a date with the cowboy tonight.
Heat your oven to 400 degrees.
Place the salmon filets in a baking dish. Drizzle with 2 tablespoons of the olive oil. Drizzle soy sauce (four shakes?) over the top. Bake at 400 degrees for about 10 minutes (25 if frozen) or until the fish flakes with a fork. Remove from oven, set aside to cool, preferably overnight.
Heat a nonstick skillet on medium. Add remaining 2 tablespoons of the olive oil. With your hands, break the salmon into small chunks and add it to the oil. Sautee 3 to 5 minutes, until warmed through and browned a little.
Add the beaten eggs, combined with the cream, to the pan. Now, this is the important part. If you want creamy eggs, you have to stir them constantly with a rubber spatula as they cook, the keep the curds small. Keep at it! Go, go, go! Don’t overcook them! You only need to cook them a minute or two. Remove from heat, and if they’re in the pan still, keep stirring until they’re out. Sprinkle them with the dill, salt and pepper.
Top with a dollup of the yogurt.