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Low FODMAP Scrambled Eggs with Smoked Salmon & Cream Cheese
Looking for a really simple but elegant breakfast? One that you can whip up in 10 minutes but is fancy enough for guests or a sit-down brunch? Look no further than our low FODMAP Scrambled Eggs with Smoked Salmon & Cream Cheese.
Around the holidays we often have family around, or every now and then we decide to invite folks over – still in their PJs – for brunch and this dish is always a hit.
Smoked Salmon vs. Lox vs. Hot Smoked Salmon
There are many types of cured salmon. The kind that you typically think of, that is served at the deli on a bagel, is salt cured (like lox, or more specifically belly lox) or cold-smoked (smoked salmon), which is not only smoked but also cured either wet or dry, with salt and sugar.
And then there is “nova lox”, which is supposed to be cold-smoked salmon from Nova Scotia, but not all products will be appropriately labeled.
And then we could get into regions: You might find labels that say Norwegian (often subtle), or Scottish-style (strong smoky flavor) or wild Pacific (buttery and mild). There are other styles, too.
Confused? Don’t be. Just don’t buy hot smoked. That’s not what you want for this dish. Hot smoked is characterized by a much more opaque look and traditional cooked texture.
Any of the others described as lox, nova lox or cold-smoked will be fine. Taste test and see which you like. Simplistically speaking it comes down to saltiness, smokiness and texture.
My preference is for one that is not too salty or too smoky, but this is a Goldilocks type situation that only you can decide.
This dish is super easy. You basically scramble eggs and dot the mixture with smoked salmon and lactose-free cream cheese. Don’t overlook the fresh chives and dill; they elevate the dish to a whole other level. We like to serve it with toasted low-FODMAP gluten-free bagels like these from Udi’s.
Scrambled Eggs with Smoked Salmon & Cream Cheese
This classic is now low FODMAP, using lactose-free cream cheese.
- 12 large eggs, at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces (225 g) cold-smoked salmon, torn or cut into bite-sized pieces, divided
- 4 ounces (115 g) lactose-free cream cheese, divided, such as Green Valley Organics
- Fresh chives
- Fresh dill
- Whisk eggs very well in a large bowl with a splash of water and season well with salt and pepper; set aside.
- Melt butter in a large, nonstick skillet until foamy over low-medium heat, swirling it around to coat the pan bottom and up the sides a little bit. Add the eggs and cook gently for a minute or two, then begin to bring the edges in towards the center as they begin to set. Dot the surface with half of the smoked salmon and half of the cream cheese and continue to scramble the eggs until they are light and fluffy, but still a tad moist and not dry. Quickly dot the surface with remaining smoked salmon and cream cheese, add some snipped chives and fresh dill, to taste, and serve immediately.
- As described, the flavor of your finished dish is dependent on the flavor of your smoked salmon. If possible, taste before you buy, or ask for guidance from the purveyor.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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