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This smoked salmon with eggs and pesto is a simple, flavorful breakfast that comes together quickly with just a few ingredients. Soft scrambled eggs, fresh pesto, and tender smoked salmon are layered over toasted bread for a satisfying meal that works for breakfast, brunch, or a light lunch.
Why You’ll Love This Recipe
- Quick and Easy: This smoked salmon and eggs recipe comes together fast, making it ideal for a simple breakfast or brunch.
- Perfectly Portioned: Made for one serving, with the option to double if you need more.
- Full of Flavor: Pesto, soft scrambled eggs, and smoked salmon create a rich, satisfying combination.
- Easy to Customize: Swap the spread, herbs, or toppings to fit your taste.
- Great Anytime: Enjoy this protein packed meal for breakfast, lunch, or dinner.
This smoked salmon and eggs recipe is one I turn to often because it feels fresh, simple, and truly enjoyable to make.
I love how the soft scrambled eggs, bright pesto, and delicate smoked salmon come together in a way that feels both comforting and a little elevated.
It is the kind of meal I make when I want something nourishing that doesn’t take much time but still feels thoughtful. Whether you enjoy it for breakfast or a quick lunch, I hope it brings the same ease and pleasure to your table as it does to mine.
If you enjoy meals that are simple yet full of flavor, you might like exploring more of our single serving breakfast recipes. Favorites like single serve banana pancakes, a breakfast sandwich, a breakfast bowl, or protein-packed egg wrap.
Ingredients
If you have any ingredients leftover from this smoked salmon and eggs recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter to cook the eggs. It adds gentle seasoning and helps create soft, creamy eggs. If using unsalted butter, add a little extra salt. You can use olive oil instead of butter if you prefer.
- Eggs: Regular large eggs give the best results, but you can use 2 to 3 egg whites or a quarter cup of egg substitute if needed.
- Chives: Green onions or parsley are great alternatives if you do not have chives on hand.
- Bread: Any sturdy bread works well. Try French bread, whole wheat, sourdough, pumpernickel, an English muffin, or a toasted bagel.
- Pesto: Use any pesto you like, including basil pesto, spinach pesto, or sun dried tomato pesto. If you don’t have pesto available to you, a light spread of cream cheese or mashed avocado works nicely.
- Smoked Salmon: If smoked salmon is not available, use flaked cooked salmon or canned salmon for a similar flavor. Prosciutto or cooked ham slices can also be used. Use extra salmon on a smoked salmon platter.
Recipe Variations
For more ways to enjoy smoked salmon and eggs, try one of these easy variations:
- Spread Options: Replace the pesto with cream cheese or hummus for a creamy base.
- Herb Options: Use fresh dill or basil instead of chives for bright flavor.
- Add Vegetables: Add thin slices of tomato, red onion, or baby spinach for extra color and freshness.
- Capers: Sprinkle a few capers on top for a salty, briny finish that pairs well with smoked salmon.
How To Make Smoked Salmon With Eggs And Pesto
See the recipe box below for ingredient amounts and full recipe instructions.
- Toast the Bread: Lightly toast a sturdy slice of bread so it can hold the toppings.
- Add the Pesto: Spread a thin layer of pesto over the warm toast.
- Add the Smoked Salmon: Place the smoked salmon on top of the pesto.
- Cook the Eggs: Scramble the eggs slowly over low heat until soft and fluffy.
- Assemble: Spoon the scrambled eggs over the salmon and season with salt and pepper.
Expert Tips
- Toast the Bread: Toasting keeps the bread crisp and prevents it from softening under the pesto and eggs.
- Cook Eggs Low and Slow: Gentle heat creates soft, creamy scrambled eggs. Stir occasionally and remove from the heat while they are still slightly glossy.
- Assemble Just Before Serving: This keeps the toast crisp and the toppings fresh.
- Use High Quality Smoked Salmon: Pick salmon with a firm texture and a clean, mild flavor. Thin slices work best for layering.
- Season the Eggs Well: A small pinch of salt and pepper makes a noticeable difference. Taste and adjust before assembling.
Serving Suggestions
This satisfying meal is great on its own, but here are a few ways to round it out:
Frequently Asked Questions
Yes. Lox, gravlax, or standard smoked salmon all work well in this recipe.
Cook the eggs over low heat and stir gently. Remove them from the heat while they still look slightly glossy.
Use a sturdy bread like sourdough, whole wheat, French bread, pumpernickel, or an English muffin.
Yes. Canned salmon works if drained well. The flavor is different but still very good with eggs.
If you’ve tried this smoked salmon and eggs or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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RELATED: Comfort Food Recipes For One
Smoked Salmon and Eggs with Pesto
Equipment
Ingredients
- ½ tablespoon salted butter
- 2 large eggs -lightly beaten
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon minced fresh chives
- 1 slice bread (use french bread, whole wheat, sourdough, pumpernickel, english muffin or a bagel)
- 1-2 tablespoons pesto
- 2 ounces thinly sliced smoked salmon
Instructions
- Melt the butter in a small nonstick skillet over medium low heat.
- Add the eggs to the skillet, season with salt and pepper, and stir in the chives. Gently stir with a spatula until soft curds form. Continue folding the eggs until they are thickened and still slightly moist, then remove from the heat.
- Toast the bread until golden.
- Spread the pesto over the warm toast.
- Layer the smoked salmon on top.
- Spoon the scrambled eggs over the salmon.
- Add a final pinch of salt and pepper if needed.
Notes
- Toast the Bread: Toasting keeps the bread crisp and prevents it from softening under the pesto and eggs.
- Cook Eggs Low and Slow: Gentle heat creates soft, creamy scrambled eggs. Stir occasionally and remove from the heat while they are still slightly glossy.
- Assemble Just Before Serving: This keeps the toast crisp and the toppings fresh.
- Use High Quality Smoked Salmon: Pick salmon with a firm texture and a clean, mild flavor. Thin slices work best for layering.
- Season the Eggs Well: A small pinch of salt and pepper makes a noticeable difference. Taste and adjust before assembling.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could I use canned salmon instead of the salmon strips? Also do you heat the salmon?
Although I haven’t used canned salmon in this recipe, I suppose you definitely could. The taste will be a little bit different though. I do not heat the salmon but you could if you’d like.
I found you quite by accident and it is a HAPPY find for me!! I am so tired of leftovers and consumed with guilt is I don’t eat them. Meals that wind of for two are fine. I am positive I can “force” myself to eat scones for a second time. I can’t begin to tell you how excited I am to start receiving your smaller recipes. Barb
I’m so happy you found us too, Barbara! Please let us know if you have a favorite recipe that you’d like to see scaled down to a single serving version and we’ll try to create it for you. Have a wonderful weekend!