I know that my schedule for the blog has pretty much been a mess since last November, when my father passed away. It has just seemed like it has been one thing after another with my health and my furbaby Angel's health, etc. But I am going to be getting back to normal now. I promise!
Wednesday used to be "Rachael Ray Wednesday" here at Bobbi's Kozy Kitchen. Those of you that have known me for a while know that my journey into the foodie universe began with my gastric bypass surgery and my discovery of Rachael Ray. Her recipes weren't scary, and for a new cook that was so comforting.
My first blog was called Bobbi Renee and Rachael Ray (ala Julie and Julia) but as it began to grow several people warned me that there might be some copyright issues if I continued using Rachael's name so Bobbi's Kozy Kitchen was born, but I still like having a day to celebrate recipes from the person that gave me the courage to do what I am doing now. Wow am I gushing or what? Geezz Bobbi!!
Ok, I am done now. Let's get on to the recipe. We did what I call BFD (breakfast for dinner) last night. Mostly because we all love smoked salmon here, but also because I wanted to start sharing some recipes that would work well for a brunch menu (hint hint guys Mother's Day is coming soon). It is super simple, super tasty, and a wonderful dish for any time!
Another plus for this meal? I got extra smoked salmon so I could have a bagel with salmon and cream cheese today yummmmm!!
Smoked Salmon Scrambled Eggs
- 1/2 pound sliced smoked salmon
- 18 eggs
- 3/4 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 4 tablespoons of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 3 tablespoons of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve.
*side note* If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.