This is less of a “recipe” and more an “assembly” arising from a dire need to get breakfast in my belly – NOW! I woke with one of those gnarling, hollow feelings in my stomach — a cacophony of noisy rumbles and cat-like yowls insistently pushing me toward the kitchen. A bowl of bran cereal just wasn’t going to cut it. I stood in front of my open refrigerator and took stock. I needed something that was fast and filling. If I had been standing in front of my pantry, I would have grabbed a spoon and a jar of peanut butter. Instead, I reached for the eggs and 10 minutes later, I gobbled down this Smoked Salmon Pepper Scramble.
So you’re probably saying, “10 minutes?” How did it take you 10 minutes, when roasting the peppers takes half an hour? Good query! I always have roasted red peppers in my refrigerator. I roast them 3-4 at a time, peel and seed them and keep them tucked in a little glass jar – for just such an emergency. Or you can find them (already roasted) in the pickle aisle.
The most time consuming part of this breakfast were the eggs. I like them soft and creamy and yes, a bit buttery. The only way to get that consistency is a low heat and a bit of patience — about 5 minutes worth. By melting the butter in the pan, adding the whisked eggs and methodically scraping the pan with a rubber spatula from one side to the other, going in a clockwise pattern so that no part is missed, you’ll achieve, big, pillowy curds.
I remove the scramble from the heat about 15-20 seconds before they’re fully cooked, and then pile them along with sweet wedges of roasted peppers and briny slices of smoked salmon on a piece of toasted whole wheat. Sublime! This open-faced salmon pepper scramble can be eaten knife and fork proper or my preferred method, balanced between my fingers and hunched over a plate to catch any spills.
- 1 1/2 tablespoons butter
- 4 eggs
- dash of salt and pepper
- 2 slices whole wheat bread, toasted
- 1 roasted red bell pepper, peeled and seeded
- 4 ounces smoked salmon, separated into thin slices
- minced chives (for garnish, optional)
- Whisk the eggs, salt and pepper in a small bowl until frothy.
- In a medium skillet, melt the butter in a pan over medium low heat, add the eggs and using a silicone spatula drag the spatula across the pan like a clock face: from 12 to 6, 1 to 7, 2 to 8, 3-9, 4-10, 5-11 scraping the bottom of the pan with each drag. The eggs will cook slowly and as you drag them across the pan, large soft curds will begin to form. Remove the pan from the heat about 15 to 20 seconds before the eggs are completely cooked. They will be formed but soft and a little wet.
- Place the toast on two plates, top with roasted bell pepper, spoonfuls of soft egg and a few curls of salmon. Sprinkle with chives if desired.
- Preheat the oven to 375°. Place the peppers on a baking sheet lined with aluminum foil and roast for 30 minutes or until flesh is soft and skin is blackened and puffing away from the flesh. Transfer the pepper to a bowl and cover with plastic wrap. Let the pepper cool to room temperature, peel the skins away and discard. Remove the stem and seeds and cut the pepper into large strips. Can be stored, refrigerated in a jar or tupperware container for up to a week.
- You can use jarred roasted peppers to save time.
- *Recipe can be doubled.