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Alaska from Scratch: Savor brunch at home with smoked salmon scramble

  • Author: Maya Wilson
    | Alaska From Scratch
  • Updated: June 30, 2016
  • Published February 18, 2016

I meet regularly with a group of friends for Sunday morning breakfast. We have commented on many occasions how few restaurant options there are in our area of the Kenai Peninsula open for Sunday brunch, particularly in the winter months. We look at one another in dismay as we count them all on one hand, always narrowing them down to the same one.

As we sit and chat and share life together over our forgettable cups of diner coffee, I find myself dreaming of opening my own little breakfast restaurant. I envision the space and the atmosphere, and more than anything, I dream of the menu I would offer. Tender Swedish pancakes with lingonberries or lemon, dusted with powdered sugar. Crispy skillet-fried potatoes with onions, peppers and smoked sausage. Buttermilk biscuits from scratch, fresh and steaming from the oven. French toast with orange zest and vanilla, possibly a warm bourbon maple syrup to drizzle on top, a side of perfectly cooked bacon. A pile of softly scrambled farm-fresh eggs with smoked salmon, cream cheese and green onions.

While I may never open my own restaurant, dreaming about it provides terrific recipe inspiration for my weekly food column. Perhaps I should invite all my friends over to my house for breakfast. Meanwhile, enjoy this recipe for smoked salmon scrambled eggs, share it with your friends and dream along with me.

Smoked salmon scrambled eggs

Serves 2

2 teaspoons butter

4 eggs

2 tablespoons whole milk

1-2 ounces smoked wild Alaska salmon, flaked

2 tablespoons green onions or chives, thinly sliced

1 ounce cream cheese, cut into small cubes

Salt and pepper to taste

Heat a medium frying pan over medium-low heat. Melt the butter in the pan. In a bowl, whisk together the eggs and milk. Fold in the smoked salmon, green onions and cream cheese. Season with salt and pepper to taste. Softly scramble the eggs, cooking them slowly and gently, flipping occasionally with a spatula until cooked through, being careful not to dry them out. Transfer the eggs to two serving plates. Sprinkle with more green onions or chives and serve promptly.

Maya Wilson lives in Kenai and blogs about food at Have a food question or recipe request? Email and your inquiry may appear in a future column.