Scrambled Eggs with Miso-Butter Salmon
Miso-butter wild Alaska sockeye gives soft scrambled eggs rich, savory depth. Served on a toasted English muffin with chives and black pepper, it brings bold salmon flavor to a simple breakfast.
Featured Seafood
Wild Alaskan Sockeye Salmon
$15.00
1
10 minutes
5 minutes
Wild Alaska sockeye salmon is baked with a miso butter paste, flaked over soft scrambled eggs, and piled onto a toasted English muffin with fresh chives.
Directions
Salmon:
Preheat oven to 400°F. Thaw salmon and pat dry.
In a small bowl, whisk the miso and butter until they are well combined and form a paste.
Place the salmon skin side down on a baking sheet and add the miso butter paste to the flesh.
Bake the salmon for 6-8 minutes, until it flakes easily, depending on your preferred doneness.
Eggs:
In another small bowl, whisk two eggs together with salt & pepper.
Heat olive oil or butter in a skillet over medium-low heat. Once heated, pour in the eggs and leave for 10 seconds.
After 10 seconds, start to scramble your eggs by dragging the mixture from the pan’s edges to the center until curds start to form. Continue until they are to your liking.
Assembly:
Split an English muffin in half, toast both sides, and place on a plate.
Flake the salmon with a fork.
Top with scrambled eggs, flaked salmon, and freshly chopped chives and ground pepper.
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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