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Smoked Salmon with Scrambled Eggs




1. Heat oil in medium nonstick skillet over medium heat. Combine eggs and pepper in medium bowl; stir well with whisk. Pour egg mixture into skillet; cook 30 seconds or until mixture begins to thicken, stirring slowly with wooden spoon.

2. Stir in salmon and cream cheese; cook 30 seconds, smashing cream cheese lumps with spoon. Stir in spinach; cook 2 minutes or until spinach wilts and eggs are cooked, stirring constantly. Top each muffin half with 1/2 cup egg mixture. Garnish with chives, if desired.





  • 1 tablespoon olive oil

  • 5 large eggs

  • 1/4 teaspoon freshly ground black pepper

  • 3 ounces thinly sliced smoked salmon, diced

  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, diced

  • 1 cup chopped fresh spinach

  • 3 whole wheat English muffins, split and toasted

  • 1 tablespoon chopped chives (optional)



Smoked Salmon Pasta



  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Melt butter in a large skillet over medium heat. Saute onion in butter until tender.

  • Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.

  • Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta




Servings : 8 

  • 6 tablespoons butter

  • 1/2 onion, finely chopped

  • 2 tablespoons all-purpose flour

  • 2 teaspoons garlic powder

  • 2 cups skim milk

  • 1/2 cup grated parmesan/pecorino cheese

  • 1 cup frozen green peas, thawed and drained

  • 1/2 cup canned mushrooms, drained

  • 10 ounces smoked salmon, chopped

  • 1 (16 ounce) package penne pasta/any pasta


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