Monday, November 21, 2011

Jewish Scrambled Eggs

The Chintzy Chef hatches a delicious breakfast scramble that will please his Kosher abiding visitors. Jewish Scrambled Eggs are a riff on a favorite of mine: lox with cream cheese. The main ingredients are cheaply bought canned salmon, cream cheese and eggs. And since I am a miser, it is the perfect breakfast budget recipe!

I always find cans of cooked salmon at my local 99c only Store. Of all the cheeses out there, cream cheese is one of the cheapest. Eggs are inexpensive, and my other budget ingredients are red onion and tomato.

 It's quick to do: just saute the salmon, onion, and tomato for a few minutes, then blend in your favorite egg scramble. And finish up with a dollop of cream cheese. It's a hearty way to start your day, but still lighter than a typical breakfast of eggs, bacon, hash browns and toast.

For my Jewish friends, make sure to open eggs in separate bowls, in case any have a spot of blood in the yoke, thus rendering them non-kosher! And if you like bagels in the morning, then my Jewish Scramble Eggs goes great between two split and toasted slices.

And, click on the following recipes for more lox and cream cheese 99 Cent Chef creations: The Loxaco Video and A Salmon Schmear.

Ingredients (one serving)
  • 2 - 3 eggs, depending on egg size.
  • 1 tablespoon of salmon - or a few chunks. I used canned, but if you have fresh, use it.
  • 1 tablespoon tomato chopped
  • 1 tablespoon red onion chopped - okay to use white or yellow onion.
  • 1 tablespoon cream cheese
  • 1 teaspoon oil
  • Salt and pepper to taste

Add teaspoon of oil over medium heat in your favorite omelet pan. Add chopped onion, tomato and salmon. I like to taste chunks of salmon, so stir gently for about 2 minutes, until onion is soft and everything is heated through.

Prepare eggs for scrambling your favorite way. Do you like a little milk whisked into your eggs? Or do you beat the eggs first? Or, God forbid, do you use an egg substitute? Hey, do it your way. I like to crack open eggs right into the pan, and do a sloppy scramble -- I like to see, and taste,  the difference between white albumen and yellow vitellus.

Cook and scramble eggs until almost firm, about 2 - 4 minutes. Just before done (with a few wet spots,) add tablespoon of cream cheese. Blend all together for a minute or until cheese is melted. Serve with your favorite accompaniment, or toast a bagel and make a Kosher Breakfast Sandwich!

You can experiment with adding, or subtracting, the amounts of cream cheese and salmon. Some may like it less fishy -- although, I think salmon is mild tasting. How cheesy do you want your eggs? You may want to add twice as much as I do. Same goes for onion and tomato; don't worry about exact measurements, it will still be scrumptious.

Also, this recipe is easy to expand for more servings, just double everything for a guest.

And if you have any leftover flakes of salmon it's freezable; so you can make my Jewish Scrambled Eggs any morning.


Dinahsoar said...

Yummm. Also, your previous post, the califlower mac and cheese look delish. One of these days I'm going to make it. Love this easy egg dish.

seentvcanada said...

This sounds so delicious. I have to say the Jews know how to make a great breakfast, I used to frequen a place called Kiva's that made the best eggs for breakfast. This recipe sounds marvelous!

Tasty Top

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