We’re not big breakfast people, especially early breakfast people. On a few lazy weekends, I do like to prepare a little  something different than our usual smoothies, protein bars or steel-cut oats. Last weekend Hubby smoked a large filet of salmon so I still had a good bit of that leftover. Why not have it for breakfast?

Hence, these simple but tasty Smoked Salmon Scrambled Eggs much like you might find on an Irish breakfast table. (I’m already gearing up for March. Can we skip February altogether?)

Oh, I know I could’ve gone with something fancier. A quiche or frittata perhaps? Maybe some spinach and breakfast crepes. But, like I said, this was a lazy weekend Saturday.

Smoked Salmon Scrambled Eggs diningwithdebbie.com

It’s been a gloomy, gray and foggy week — actually month — with the promise of a little sunshine and warmth today. I plan to get myself outside to enjoy it while I can.

These simple scrambled eggs are a good way to kickstart the day.

Smoked Salmon Scrambled Eggs {Low Carb}

2 servings


  • 4 eggs
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 Tablespoon unsalted butter
  • 1 green onion, thinly sliced
  • 1 ounce goat cheese, cubed
  • 1 1/2 ounces smoked salmon, flaked
  • Chopped chives and smoked paprika as garnish


  1. In a medium bowl, whisk eggs, salt and pepper until thoroughly blended.
  2. In a medium nonstick skillet, melted over medium-high heat. Spread butter to coat bottom of skillet.
  3. Add whisked eggs to skillet and cook without stirring 2 minutes until they begin to set around the edges.
  4. Stir gently, lifting edges so uncooked eggs flow under cooked eggs. Cook 3 minutes, stirring occasionally. (Do beat your eggs to death!)
  5. Fold in green onion, goat cheese and salmon; warm through about 2-3 minutes. Do not let eggs dry out.