Wake Up With This Smoked Salmon Scrambled Eggs

If you've ever marveled at the thin, perfect slices of smoked salmon that come from your deli counter, you've probably also wondered what they do with all the end pieces and slices that come out less than perfectly.

Recently I found the answer in a 1 pound bag of end-cut smoked salmon that was selling for $2.50! Yep, thats the same salmon selling in the deli for $30 per pound. Sure, it may not look all that great, but if youre not serving it to guests, who cares? It works especially well in dishes like this where the salmon is going to get mashed up anyway.

If you've never had smoked salmon in scrambled eggs, youre missing out. The salty from the salmon seasons the eggs and imbues the creamy curds with a wonderful smoky aroma. To head off any fishiness, I like to include a bunch of herbs. Its usually whatever I have in the fridge, or growing in the garden and today, that mix happened to be basil, chervil and Italian parsley.

While great ingredients are important, the key to this dish is in how you cook the eggs. It may seem simple, but I cant tell you how many times I've been to fancy brunch places that were serving spongy, crumbly, or even watery scrambled eggs. For me, a really great scrambled egg is fluffy with large creamy curds and a tender texture that melts in your mouth.

Here is a quick video I put together to demonstrate my technique: