Smoked salmon, spinach, cream cheese and red onion make regular scrambled eggs an epic adventure! Try this fun recipe for everything scrambled eggs, either with these ingredients, or whatever else you have on deck in your fridge.
Okay, here is the post where you get to hear about my summer vacation. You knew it was coming, and there is no escape. Okay, there IS an escape (you can just scroll down to the recipe!) because I promise there is a delectable recipe for what I call Everything Scrambled Eggs at the end of this.
And if you find yourself anywhere in south central Vermont in the future, there are also a few recommendations below. Come on with me to Vermont for a minute or two, and then we’ll have eggs!
This is my Vermont face.
Happy and peaceful and relaxed, because there are lots of cows and very little cell phone service and it’s a little chilly in the mornings and you have to slow down for tractors on the road and about one million other things.
This time we did our usual wander around beautiful Lake Champlain.
We visited the fabulous Handmade In Vermont, where I picked up yet ANOTHER hammered spoon necklace. I love these.
And we spent a lot of time taking naps and just sitting around in Adirondack chairs looking at this view, which I didn’t appreciate enough as a kid and now can’t get enough of. My favorite vista in the world.
We also visited some of our favorite places to eat, because as much as I love cooking when I am home, when I am on vacation I like someone else being in the kitchen! We had delicious omelets at Up For Breakfast, a tiny little joint in Manchester that is open for breakfast only. It’s fabulous and popular, so be prepared to wait. It will be worth it.
The Southern husband always wants to have dinner at least once at The Perfect Wife, also in Manchester. I’m taking that as a good sign.
One of our favorite, favorite spots for breakfast or lunch is Pawlet Station in Pawlet. We sit at the bar where you can see them cooking up whatever deliciousness you have ordered.
We did NOT go to this next spot, because the sign had me a little concerned about the menu.
We also love the Little Rooster Cafe in Manchester, where I covet the chairs. Covet, I tell you. And where their sandwiches are heaven on a plate.
But best of all, we love Sissy’s Kitchen, a little take-away spot in our own town of Middletown Springs. Incredible and creative sandwiches, salads, dinners, soups and the best breakfast sandwich I have ever had in my life. Ever ever ever.
Plus while you are waiting for Sissy to cook up your perfect egg sandwich, this happens.
We happened to have a lot of fritattas and omelets this time, and while I was waiting on my latest egg sandwich from Sissy’s, I saw a description of a scrambled egg sandwich that was the inspiration for this bowl of eggs and spinach and red onion and cream cheese and smoked salmon.
It’s as easy as can be, as you cook the eggs until they are almost done, swirl in the rest of it and serve it up in warm bowls. It’s as varied and delicious and comforting as Vermont in late summer. And if you have different cheeses or veggies or proteins hanging around in your fridge, feel free to swap them in. Everything scrambled eggs is scrumptiously flexible!
Thanks for hanging in there with me…here’s the recipe!Print
Smoked salmon, spinach, cream cheese and red onion make regular scrambled eggs an epic adventure!
- 8 eggs
- 1/2 cup milk
- 1 tablespoon olive oil
- 1 pound baby spinach
- 1/2 cup whipped cream cheese
- 1/2 red onion, chopped
- 3/4 cup smoked salmon, shredded
- Salt and pepper to taste
- Cook spinach in a large skillet over medium high heat until wilted. Press out any juices and set aside.
- Whisk eggs and milk together. Heat oil in a large deep skillet over medium heat. Add eggs, onion and spinach and cook until eggs are almost done, stirring gently.
- Stir in salmon and dollops of cream cheese until just heated and combined.
- Season to taste with salt and pepper and serve at once in warmed bowls.
I happened to have most of these ingredients in my fridge…if you have different veggies, cheeses or proteins you want to switch up, go for it! This recipe is a great way to clean out the fridge. :)
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!