Open-Faced Salmon Pepper Scramble

smoked salmon and scrambled eggs on toast.

Want a healthy, simple and delicious scrambled egg breakfast idea? Try my open-faced salmon pepper scramble. Soft eggs are folded around sweet roasted red peppers and buttery smoked salmon. Top a piece of whole wheat toast for a super tasty open faced egg sandwich.

Open-Faced Salmon Pepper Scramble | Garlic + Zest

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.  

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Instead, I reached for the eggs and 10 minutes later, I gobbled down this Smoked Salmon Pepper Scramble.

Open-Faced Salmon Pepper Scramble | Garlic + Zest

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.

Open-Faced Salmon Pepper Scramble | Garlic + Zest

The most time consuming part of this breakfast were the eggs.  I like them soft and creamy and yes, a bit buttery.  

Open-Faced Salmon Pepper Scramble | Garlic + Zest

The only way to get that consistency is a low heat and a bit of patience — about 5 minutes worth.  

Open-Faced Salmon Pepper Scramble | Garlic + Zest

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.

Open-Faced Salmon Pepper Scramble | Garlic + Zest

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.  

It’s 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.

Open-Faced Salmon Pepper Scramble | Garlic + Zest

More breakfast sandwiches you’ll love:

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Smoked Salmon Pepper Scramble | Garlic + Zest
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5 from 1 vote

Open-Faced Salmon Pepper Scramble

A quick and easy, healthy breakfast!
Author: Lisa Lotts
Course Breakfast
Cuisine American
Keyword eggs, smoked salmon
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2


  • 1 ½ tablespoons butter
  • 4 eggs
  • dash of salt and pepper
  • 2 slices whole wheat bread toasted
  • 1 red bell pepper roasted, 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.


Instructions for Roasted Peppers:
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.


Calories: 355kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 362mg | Sodium: 758mg | Potassium: 415mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2650IU | Vitamin C: 76mg | Calcium: 86mg | Iron: 3mg

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    1. I love it because it’s so easy to make — and so tasty!

  1. Oh, I love this! This looks so incredible for breakfast. I can’t wait to make this! YUM!

  2. I am so hungry for breakfast after seeing this recipe. This is exactly what I want.

    1. Glad you like it Christie! Hope it satisfies you!

  3. I am going to add some goats cheese to the eggs but making this for sure! Love salmon in the morning.

    1. That sounds like a great addition — If I’d had some on hand, I would have done the same thing… but you know, hungry tummy and all.