Scrambled Eggs and Salmon
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.)
Pairs Well With
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.