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    Scrambled Eggs with Smoked Fish and Cream Cheese

    clock-icon15 minutes
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    Pixicook editorial team

    A luxurious blend of creamy scrambled eggs, smoky fish, and tangy cream cheese, topped with optional salmon or trout roe for an extra burst of flavor.

    Ingredients for Scrambled Eggs with Smoked Fish and Cream Cheese

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    units in
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    serves
    2 peoplechevron
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    2 peoplechevron

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Large Eggs, beaten

    each

    Substitute chevron-down

    Fine Sea Salt, added to eggs

    pinches

    Substitute chevron-down

    Cream Cheese, cut into small dice

    0 oz

    Substitute chevron-down

    Smoked Trout, flaked

    0 oz

    Substitute chevron-down

    Chives, chopped

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Salmon Or Trout Roe, for topping

    optional

    Substitute chevron-down

    Buttered Toast Or Bagels

    0 serving

    Substitute chevron-down

    How to Make Scrambled Eggs with Smoked Fish and Cream Cheese

    1. Melt Butter

    Begin by melting the unsalted butter in a nonstick skillet over medium-low heat. Take care to ensure the butter gently melts, creating a smooth base for your eggs without browning or burning.

    2. Add Eggs and Cream Cheese

    While the butter is melting, crack the large eggs into a small bowl and add a pinch of fine sea salt. Beat the eggs just until the yolks and whites are combined. Once the butter is melted, pour the eggs into the skillet and scatter the small dices of cream cheese over them. Cook over medium-low heat, stirring gently and continuously with a wooden spoon.

    3. Fold in Fish and Seasonings

    When the eggs begin to form soft curds but still appear slightly runny, remove the skillet from the heat. Gently fold in the flaked smoked trout, fresh chives, and freshly ground black pepper. Let the eggs stand for about a minute so the flavors can meld together perfectly.

    4. Serve with Optional Topping

    If desired, top the scrambled eggs with a delicate spoonful of salmon or trout roe for an extra burst of flavor. Serve immediately with your choice of buttered toast or bagels, allowing the rich, savory flavors to shine through.

    Pitfalls and tips

    Choose Your Smoked Fish Wisely

    Opt for high-quality smoked fish like salmon, trout, or mackerel. The quality of the fish will significantly impact the final taste. If you have access to a local fishmonger, ask them for recommendations. When possible, go for fish that has been smoked over natural woods, as this often provides a richer flavor.

    Gentle Heat

    Cook the scrambled eggs over a low to medium-low heat. This allows the eggs to cook evenly and prevents them from becoming dry or rubbery. Stir continuously with a spatula to achieve soft curds. Patience is your best friend here—the payoff is remarkably tender eggs.

    Timing of Ingredients

    Add the smoked fish closer to the end of the cooking process. This prevents it from becoming overly cooked and preserves its delicate flavor and texture. Similarly, fold in the cream cheese just before the eggs are fully set. This integrates its richness without losing the contrast in texture.

    Egg Quality is Key

    Use fresh, high-quality eggs. Pasture-raised eggs tend to have a deeper flavor and a richer yolk, which will enhance the creaminess and overall taste of your scrambled eggs.

    Resting Period

    Allow the scrambled eggs to rest for a minute off the heat once you've finished cooking. This brief pause lets the residual heat finish setting the eggs without overcooking them, maintaining that perfect creamy consistency.


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