Whipped Eggs with Pink Salmon

When you are pressed for time, try these Whipped Eggs with Pink Salmon is a super simple and satisfying breakfast.


1 (6-to 7-ounce) can salmon, drained
6 eggs
⅓ cup milk
salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon fresh parsley, chopped
toasted bread for serving


Break eggs into a medium sized bowl; add milk, season to taste with salt and pepper and whisk until combined.

Melt butter in a medium skillet over medium heat. When hot add the eggs. When they begin to thicken add the salmon, stirring gently until eggs are set.

Garnish with parsley and serve right away with toasted bread and fresh fruit.

Makes 2-4 servings

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