Scrambled Eggs and Salmon
Why I Love This Recipe
My mother used to cook this for breakfast on the week ends sometimes The first time I cooked it for my husband, a fisher, Loved it! He'd never heard of it. Try it- You'll like it!!
We like it with fried taters on the side & maybe a slice of home grown mater.
Ingredients You'll Need
4 tablespoons unsalted butter
1 cup chopped green onions
12 extra-large eggs
6 tablespoons half-and-half
1 teaspoon coarse salt
1 teaspoon pepper
1 large can salmon, drained,cleaned & mashed with a fork
Melt butter in large skillet over medium-low heat.
Add onions; cook 5 to 7 minutes or until onions are translucent and begin to brown, stirring occasionally.
Meanwhile, combine eggs, half-and-half, salmon, salt and pepper in large bowl.
When onions are cooked, add egg mixture to skillet; cook 6 to 8 minutes, stirring frequently and scraping bottom and sides of skillet, lifting and folding eggs to make large curds.
Remove from heat 1 minute before eggs are done cooking. (Eggs will continue cooking off the heat.)