Mediterranean Lemon Scrambled Eggs Recipe With Salmon Cream Cheese Spread by Elisa Schmitz

With my daughter home from college, I wanted to make her a hearty breakfast to power her up healthfully. Inspired by the bagel egg sandwiches I used to make during her childhood, I made this easy lemon scrambled eggs recipe with a side of salmon cream cheese to top her bagel. She loved the elevated approach to her favorite childhood breakfast recipe!

Because I try to incorporate the Mediterranean diet into much of my cooking, this is breakfast, Mediterranean style. The scrambled eggs are made lighter and tastier with the addition of fresh lemon juice and Mediterranean herbs, and are cooked in olive oil for heart health. The salmon cream cheese spread is high in protein and omega-3 fatty acids, and is part of a heart-healthy Mediterranean diet that promotes health and longevity.

You only need four ingredients for the scrambled eggs, and only four ingredients for the salmon cream cheese spread. This delicious breakfast comes together in only about 15 minutes, making it an easy way to jumpstart your day nutritiously and deliciously. Enjoy!

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Cuisine: American / Mediterranean

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

Eggs

• 2 tablespoons olive oil
• 8 large eggs
• 2 tablespoons fresh lemon juice (or more or less, to taste)
• 1 teaspoon Mediterranean seasoning or Italian herb seasoning

Salmon Cream Cheese Spread

• 4 ounces cooked salmon (you could use canned salmon)
• 2 tablespoons fresh lemon juice
• 3 teaspoons capers
• 2 ounces whipped cream cheese (I used reduced-fat whipped cream cheese)

Helpful Products

• Mixing Bowl
• Sandwich Spreader
• Canned Salmon
• Salt and Pepper
• Nonstick Pan
• Spatula
• Egg Pan
• Lemon Juicer

Recipe Notes

• I used leftover cooked salmon for this recipe. If you don't have fresh cooked salmon, you can use canned salmon for this recipe.

• You can top your egg sandwich with ripe and juicy tomato slices, if desired.

Here's how to make it:

1. Make the cream cheese spread first. Start by shredding the salmon and putting it into a small bowl.
   
2. Add the whipped cream cheese, capers and lemon juice. Season with salt and pepper, if desired. Stir with a fork to combine. Allow to rest while you make the eggs.
   
3. Crack the eggs into a large mixing bowl. Add the herb seasoning, and season with salt and pepper, if desired. Add the lemon juice and whisk until blended.
   
4. Add the olive oil to a frying pan or nonstick saucepan over medium-low heat. When heated, pour in the egg mixture. Using a spatula, scramble the eggs until they are done to your preference.
   
5. Remove eggs from heat. Spread salmon cream cheese onto a toasted bagel or whole wheat toast. Serve eggs on the side or on top of the cream cheese, as an egg sandwich.
   

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