Scrambled Eggs with Smoked Salmon

Yesterday I picked up 2 dozen freshly laid chicken eggs from a nearby farm and decided to make one of my favorite combinations instead of my usual bacon and eggs for brunch. Fresh, local eggs have the brightest yolks and taste better than commercially bought ones. I still prefer them over the most expensive organic eggs at Whole Foods that have traveled hundreds of miles to get to me.

I like to add sliced shallots and tangy capers to my salmon and eggs to give it a different dimension of flavor.


Scrambled Eggs with Smoked Salmon
Prep time
Cook time
Total time
Recipe type: Main DIsh
Serves: 2
  • 6 large eggs
  • 3 oz wild smoked salmon
  • 1 tbsp shallots, sliced
  • 1 tbsp capers, drained
  • 1 tsp Fox Point Penzey's seasoning *
  1. Beat eggs with seasoning cook over low heat.
  2. Once cooked, serve topped with wild salmon, shallots and capers.
* Use any preferred egg seasoning




PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Paleo Foodie Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. says

    OMG, this is soooo cute and looks sooooo yum! I want some NOW!

    My smoked salmon is so coming out of the freezer right when I get home from work tonight. This will be happening this week-end, for sure!

    Not sure it’ll be as pretty as yours, though…