Looking for more ways to use our 100 pounds of Alaskan salmon I made Gary a special birthday breakfast in bed using a bit of barely poached salmon, left over from his actual birthday party, sauteed with fresh tomato, garlic and chives then scrambled with eggs and a bit of feta cheese. Interesting flavors that combine for a delicious breakfast served with a few slices of cheesy cheddar toasts, and paired perfectly with a bloody mary for the ultimate brunch celebration.
Salmon Breakfast Scramble
1 1/2 tablespoons butter
3 or 4 ounces chopped, poached or grilled, medium-rare salmon
2 cloves garlic, minced
1 Roma tomato, diced
3 large eggs
Splash heavy cream or milk
2 tablespoons chopped fresh chives
Pinch red pepper flakes
Pinch fresh dill for garnish
Salt and pepper
1 ounce crumbled feta cheese
Melt the butter in a medium skillet over medium heat. Add garlic and diced tomatoes and saute until softened. Add the salmon and heat through. Add the red pepper flakes and chives and stir to incorporate. Meanwhile break the eggs into a small bowl and whisk in the cream. Season lightly with salt and pepper.
Pour the eggs into the skillet and using a rubber spatula fold the eggs into the other ingredients. Cook for about 5 minutes until just set. Season with salt and pepper to taste. Stir in the feta, cooking another 2 minutes to warm the cheese through.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.