Easter Sunday Brunch

Amongst family or friends, here’s a brunch to enjoy while relaxing.


Scrambled Eggs with Buttered Spinach & Smoked Salmon


Adapted from the recipe for Scrambled Eggs with Smoked Salmon by Rachel Ray on Foodnetwork.com:


Prep time: 10 min

Cook time: 6 min

Servings: 6



1 pound spinach

1/4 pound sliced smoked salmon
12 eggs
1/2 cup low fat cream
Black pepper
5 tablespoons butter
12 to 15 blades of fresh chives, finely chopped


Rinse and drain spinach. Place in large pot. Place pot on a burner on high heat until spinach is steaming.

Place spinach in a pan once it is steaming. Add butter, salt, and pepper. Stir to coat.

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together.

Add 1/2 of your chopped chives and season eggs with salt and pepper.

Preheat a large nonstick skillet over medium heat.

Melt butter in the pan and add eggs.

Scramble eggs.

Do not cook eggs until they are dry.

When eggs have come together but are still wet, stir them in with chopped salmon.

Remove pan from the stove.

Garnish the eggs with remaining salmon, chives, and spinach.

Ready to serve.



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