Scrambled Eggs and Salmon


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Serves 6 | Prep Time 15 | Cook Time 8

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


Directions

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.)


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