Smoked Salmon and Egg Breakfast Stir-Fry
Soft scrambled eggs folded with flaked smoked salmon and buttery toasted toast cubes, finished with fresh chives. A fast, savory high-protein breakfast cooked entirely on the stovetop.
- Total
- 13 min
- Prep 5 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding · Sautéing
- Savory
- Quick
- Stovetop
Instructions
-
Crack the 3 eggs into a small bowl, add 0.25 tsp salt and 0.125 tsp black pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy. Cut the 2 slices of toast into 2 cm cubes. Flake the 60 g smoked salmon into bite-sized pieces and finely chop the 1 tbsp chives.
~5 min
Beating the eggs until frothy incorporates air, which makes the scrambled curds lighter and fluffier.
-
Melt 10 g butter in a non-stick frying pan over medium heat until it foams. Add the toast cubes and toast, tossing often, until golden and crisp on most sides, about 3 minutes. Transfer the croutons to a plate.
~3 min
Toasting the bread cubes in butter creates crisp croutons that stay crunchy inside the soft eggs.
Sautéing Toss the bread cubes often in foaming butter over medium heat so they brown evenly. Watch for a golden color and crisp texture, and avoid crowding the pan.
-
Reduce the heat to medium-low and melt the remaining 5 g butter in the same pan. Pour in the beaten eggs and let them set for 20 seconds, then stir gently with a spatula, pushing the set curds toward the center, until the eggs are softly scrambled and just barely set, about 2 minutes.
~2 min
Cooking over medium-low heat and stirring gently forms small, soft curds instead of rubbery, dry eggs.
-
Remove the pan from the heat. Fold in the flaked smoked salmon and the toasted croutons, then scatter the chopped chives over the top. Serve immediately while the eggs are still soft and glossy.
~1 min
Folding Use a spatula to gently lift and turn the salmon and croutons through the eggs. Fold just until combined to avoid breaking the delicate curds.