Smoked Salmon and Eggs with Pesto - Slices of smoked salmon topped with scrambled eggs placed over a flavorful layer of pesto and toast. Easy to make and absolutely delicious!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: eggs, eggs and pesto, salmon, salmon and eggs, smoked salmon, smoked salmon and eggs
1slicebread-use french bread, whole wheat, sourdough or pumpernickel, toasted
1-2tablespoonspesto
2ouncesthinly 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.