Smoked Salmon Scramble – a Berkeley favorite!
Several years ago, David and I stumbled upon, what has since become one of my all-time favorite restaurants :: Lama Beans Cafe in Berkeley, CA. We picked this spot because online reviews raved about this little local gem – high quality, delicious local food that’s reasonably priced — right up my alley!
I think we have eaten there ½ dozen times since that first meal but I have ordered only one menu item – the Smoked Salmon Scramble. This scramble is so simple, but so yummy — high-class meets comfort food.
Creamy scrambled eggs cooked & seasoned to perfection with chunks of salmon and cream cheese folded in just at the last minute. All topped off with a hefty sprinkle of freshly chopped chives and served with a side of sourdough toast, berry jam and fresh fruit. ((heavenly))
As much as I would love to head to Berkeley every time I get the craving for this scramble, I can’t seem to convince the hubby of my plan. So that leaves me with one choice :: make it myself in OKLA. I am happy to say – I nailed this copycat recipe! No plane ticket required to achieve this Berkeley breakfast, yay!
These ingredients will make a hefty breakfast for one or just the right amount for two to share. Start off by combining 3 eggs, a scant ¼ cup of heavy cream and a pinch of s & p in a lidded jar.
Tighten the lid and shake to combine.
Melt butter in a nonstick skillet over a medium-high flame. It is important to make sure the surface of the skillet is hot before adding the eggs. This will keep the eggs from sticking.
Pour the egg mixture into the hot pan and reduce the heat to medium-low. Give the eggs 20-30 seconds before beginning to scramble the eggs.
Slowly pull the rubber spatula across the pan, allowing the uncooked eggs to find their way to the surface of the pan. Be sure the eggs don’t develop a golden-brown color ((this means eggs have overcooked)).
Once most of the liquid is gone, remove the skillet from the flame & add cream cheese, chives & smoked salmon.
Give the scramble one last stir in order to incorporate all of the ingredients.
All that’s left is to close your eyes & take a bite. Pretend you are sitting in that busy little corner cafe, just north of the bay. Helpful hint :: open your eyes long enough to snag a few more bites before the kiddos scarf up the rest of this delicious breakfast. Can you believe, the kids loved this scramble, smoked salmon and all?! it really is that good.
- 3 eggs
- a scant ¼ cup heavy whipping cream
- pinch of sea salt & pepper
- ½ T salted butter
- 1 T fresh chives, chopped
- 1 T cream cheese, cubed
- 2-3 oz smoked salmon
- Combine cracked eggs, cream and salt & pepper in a lidded jar. Close the jar tightly and shake the jar vigorously until the ingredients are well combined. In a skillet over medium-high flame, melt butter. Allow butter to coat the entire surface of the pan.
- Pour the egg mixture into the hot pan and reduce the flame to medium-low. Allow the eggs to cook without stirring for 30 seconds. Using a rubber spatula, scrape the eggs from the pan, allowing the uncooked egg to fill in the spaces. Continue this until the eggs are just slightly runny.
- Remove the skillet from the flame, fold in the chives and cream cheese, stirring lightly to allow the eggs to finish cooking and the cheese to warm through.
- Add the smoked salmon, stirring gently to break the salmon into large pieces and to warm through.
- Serve and top with a sprinkle of chopped chives.
- Serves 2
