Smoked Salmon & Brussels Sprout Scrambled Eggs

If you like a quick breakfast of scrambled eggs, you’ll love them with slivered, browned Brussels sprouts and savory smoked salmon. This recipe calls for “hot-smoked” chunked salmon, but you could also use smoked lox. Fuel for your day with plenty of protein, and skip the sugary cereals and pastries that lead to the inevitable mid-morning crash.

under 15 mins
lunch dinner
Updated on 6 January 2024

Ingredients for servings

    Smoked Salmon & Brussels Sprout Scrambled Eggs

  • 1 large egg

  • 1 large egg white

  • Olive oil spray

  • 4 Brussels sprouts thinly sliced

  • smoked salmon crumbled

  • 6 grape tomatoes halved

  • 2 tbsp fresh parsley chopped

Directions

  • In a small bowl, whisk the egg and egg white, reserve.

  • Place a small, nonstick saute pan over medium-high heat for a few seconds, then spritz with oil. Add the Brussels sprout slices and saute, stirring, for about 2 minutes, until browned and softened. Add the egg mixture and crumbled salmon and lower the heat to medium-low, stirring to combine.

  • Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately

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