Smoked Salmon Scrambled Eggs with Arugula Spring Salad

Smoked Salmon and Scrambled Eggs with Chives over Toast

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Dry Creek Vineyard Wine Pairing:

Your favorite white or light-bodied red wine


For the eggs

  • 2 oz smoked salmon
  • 6 large eggs
  • 1 tbsp butter, unsalted
  • ¼ cup sour cream or crème fraîche
  • 2 tsp fresh chives, finely chopped
  • Salt and pepper, to taste
  • ½ tsp fresh dill, finely chopped, for garnish

For the salad


Prepare vinaigrette. In a small bowl, whisk together vinegar and olive oil until combined, then add lemon zest, salt and pepper. Set aside or refrigerate until ready to use.

Whisk together eggs in a large bowl. In a large nonstick skillet over medium heat, melt butter and add eggs. Using a heat resistant spatula, continuously stir eggs until they are cooked and slightly wet, but not dry. Fold in sour cream or crème fraîche, then fold in chives and season with salt and pepper to taste. Top scrambled eggs with smoked salmon, and garnish salmon with chopped dill.

In a large bowl, toss arugula and radish together with the lemon vinaigrette. Sprinkle with Parmesan cheese, and serve alongside scrambled eggs and toast for a light, yet satisfying meal!

Serves 2.