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Open-Face Soft Scrambled Egg Sandwiches with Smoked Salmon Butter Recipe

This recipe won 1st Place in the Safest Choice recipe contest. Makes a great brunch!

Servings: 6

Active time: 20 minutes

Total time:

Ingredients

  • 1/2 c chopped smoked salmon (4-ounce package)
  • 4 1/2 Tbsp unsalted butter, room temperature (divided use)
  • 1 Tbsp chopped fresh dill
  • 1 tsp fresh lemon juice
  • 6 slices (1/3 to 1/2-inch thick) whole grain bread, lightly toasted
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 tsp freshly ground black peppercorns
  • salt, optional
  • 3/4 c crumbled feta cheese (4-ounce package)
  • minced fresh dill

Preparation

  1. In food processor, combine salmon, 3 tablespoons butter, 1 tablespoon dill and the lemon juice; process until smooth. Spread salmon butter over one side of each toasted bread slice, dividing equally. Arrange bread, butter side up, on baking sheet; place in warm (200° F) oven, leaving door ajar.
  2. In medium bowl, beat eggs, peppercorns and salt, if desired. In large nonstick skillet melt remaining 1 1/2 tablespoons butter over medium heat. Pour egg mixture into skillet. Just as eggs begin to set on bottom and sides, use spatula to gently fold cooked and uncooked portions together. Continue until eggs are combined but still runny. Add feta; stir gently to incorporate, then remove from heat.
  3. Spoon equal portions of egg mixture over salmon butter and sprinkle each with 1/4 teaspoon fresh dill. Serve immediately.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 329
Total Fat 22g (34% DV)
Saturated Fat 11g (55% DV)
Cholesterol 343mg (114% DV)
Sodium 615mg (26% DV)
Total
Carbohydrate
13g (4% DV)
Protein 19g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.