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This Smoked Salmon and Eggs with Pesto recipe is as simple as it gets, but don’t let that fool you – it’s absolutely packed with flavor. You’ve got the toasted bread base with its satisfying crunch, the bright herby pesto, the rich smokiness of the fish, and the creamy fluffiness of scrambled eggs. It’s a winning combination for breakfast, lunch, or a light dinner.
Craving more delicious single serving breakfast recipes to try? You’ll love our collection! Try our fluffy Banana Pancakes, hearty Breakfast Sandwich, vibrant Breakfast Bowl, and protein-packed Egg Wrap.
Why You’ll Love This Salmon And Eggs Recipe
- Quick and Easy: Perfect when you want something tasty without a lot of fuss in the kitchen.
- Single Serving: No leftovers! This recipe makes just enough for one but can easily be doubled to make more.
- Packed with Flavor: The combination of pesto, smoked salmon, and eggs delivers a satisfying flavor punch.
- Versatile: You can change this up with different spreads or by adding other toppings. (See the “Recipe Variations” section below)
- Meal-Worthy: While great for breakfast, this is substantial enough to serve for any meal of the day.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
Ingredients
If you have any ingredients leftover from this smoked salmon and eggs recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I prefer using salted butter for cooking the eggs, as it adds a subtle seasoning. If you choose unsalted butter, you might want to add a touch more salt to the eggs to enhance their flavor.
- Eggs: This recipe requires 2 large eggs, ideal for creating fluffy, substantial scrambled eggs.
- Chives: About 1 tablespoon of minced fresh chives is perfect for adding a mild, onion-like freshness to the dish.
- Bread: Choose a sturdy type of bread such as French bread, whole wheat, sourdough, or pumpernickel to support the toppings without getting soggy.
- Pesto: While I often use store-bought pesto for convenience, feel free to make a small batch of homemade pesto if you prefer a fresher taste or have specific dietary preferences.
- Smoked Salmon: Approximately 2 ounces of smoked salmon is just right for a single serving, offering a good balance of flavor and protein. Consider using extra smoked salmon to make a delightful mini smoked salmon platter!
- Salt and Pepper: These are essential for seasoning. Adjust the amounts according to your taste to perfectly flavor the eggs.
Recipe Variations
Feeling adventurous? Here are some variations to keep things interesting:
- Swap the spread: Instead of pesto, try hummus or cream cheese.
- Try different herbs: Substitute the chives with fresh dill or basil.
- Add veggies: Thinly sliced tomato or red onion would be delicious.
- Top with Capers: For a salty, briny kick.
How To Make Smoked Salmon With Eggs And Pesto
- Toast the Bread: Get a base layer of flavor and texture by toasting your favorite slice of bread.
- Spread the Pesto: Add a layer of vibrant, herby pesto onto the toasted bread.
- Top with Smoked Salmon: Drape a few slices of smoked salmon over the pesto for a rich, smoky element.
- Scramble the Eggs: Cook your eggs gently over low heat for the perfect fluffy scramble.
- Assemble and Enjoy: Pile the scrambled eggs on top of the smoked salmon, season with salt and pepper, and savor the delicious combination!
Expert Tips
- Toast the bread: This adds texture and prevents the pesto from making the bread soggy.
- Cook eggs medium-low and slow: This helps the eggs stay soft and creamy.
- Assemble right before serving: To keep the toast crisp and the colors vibrant.
Serving Suggestions
This satisfying meal is great on its own, but here are a few ways to round it out:
- Fresh Fruit: Berries or sliced melon add sweetness and freshness.
- Salad: A side salad with a light vinaigrette is a nice complement.
- Hashbrowns or Roasted Potatoes: For a heartier breakfast or brunch.
- Avocado: Slices or mashed avocado add creaminess and healthy fats.
- A Sprinkle of Cheese: Some grated parmesan or crumbled feta makes an excellent final touch.
Frequently Asked Questions
Any kind you like! French, sourdough, rye – get creative.
This is truly a single serve recipe, best enjoyed fresh.
Sure thing! Just double the ingredient amounts.
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 or pumpernickel, toasted
- 1-2 tablespoons pesto
- 2 ounces thinly sliced smoked salmon
Instructions
- Prepare the Skillet: Start by melting butter in a small nonstick skillet over medium-low heat.
- Cook the Eggs: Crack the eggs directly into the skillet. Season them with salt and pepper. Add the minced chives. Use a rubber or silicone spatula to gently stir the eggs. Continue stirring until large, soft curds begin to form. Keep folding the eggs gently until they thicken and all visible liquid egg has cooked off. Remove the skillet from heat once the eggs are fully cooked but still moist.
- Toast the Bread: While the eggs are cooking, toast your bread until it is golden and crisp.
- Add Pesto: Place the toasted bread on a plate and spread a generous layer of pesto over it.
- Layer Smoked Salmon: Arrange the smoked salmon slices evenly over the pesto.
- Top with Eggs: Spoon the scrambled eggs on top of the smoked salmon.
- Final Seasoning: Give the dish a final sprinkle of salt and pepper to taste, adjusting the seasoning as needed.
Notes
- Toast the bread: This adds texture and prevents the pesto from making the bread soggy.
- Cook eggs medium-low and slow: This helps the eggs stay soft and creamy.
- Assemble right before serving: To keep the toast crisp and the colors vibrant.
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!