Scrambled Eggs with Smoked Salmon and Arugula

If any one meal is synonymous with the bourgeoisie, it is "brunch," but not a brown bag lunch and certainly not Sunday supper. Although we are mired in an ugly recession now, I think that now more than ever, we should make a concerted effort to relish finer things in our lives every now and then, even those luxuries typically associated with wealth and excess. Therefore, we should enjoy those brunches where we can!

One amazingly easy brunch idea that literally entails a few minutes of cooking time, is scrambled eggs with smoked salmon and arugula. I adore the ethereal smoky finish that smoked salmon leaves behind on my tongue and the milky, custardy, velvety soft, and cloud-like "feel" of the scrambled eggs. The sharp, peppery "twang" in the arugula ain't bad either.

Scrambled Eggs with Smoked Salmon and Arugula
4 whole chicken eggs
2 to 3 tbsp of heavy cream
1 tbsp of cooking oil
4 cups of arugula
2 slices of smoked salmon

To make this dish, simply heat a non-stick pan on high heat, and pour 1 tbsp of cooking oil on the pan and heat the oil until it shimmers. Meanwhile, whisk up the eggs with a generous splash of heavy cream (or the 2 to 3 tbsp). Pour the egg mixture on the hot pan, and use a wooden spoon to move the cooked edge of the eggs as they begin to set. When the glistening scrambled eggs have set, but before they begin to brown, remove them from the pan.

Serve the scrambled eggs on a bed of peppery arugula leaves, and top the eggs with thin slices of chilled smoked salmon.


Okay, now that I have enjoyed this small luxury, it is back to eating peanut butter and jelly sandwiches for me! I hope you take the time to splurge and treat yourself. We all need a break from clipping coupons and pinching pennies once in a while!

And also, I want to thank Savory TV for the lovely inspiration. Visit their gorgeous site to check them out!