On our gorgeous Sunday morning we were ravenous and still had a bit of left over salmon to finish up. We created what we'll call a Salmon Scramble with Mustard Sauce for breakfast on the patio.
It started with 4 eggs, a little cream cheese, a bit of heavy cream, capers, fresh herbs and salt & pepper.
Into the skillet they went.
I softly scrambled eggs before gently adding the left over flaked salmon.
We toasted some English muffins.
G cut up some melon and washed some blueberries to add some fruit to breakfast.
I created a creamed mustard sauce by simmering some heavy cream and adding some whole grain mustard.
We topped the English muffins with the scramble, added a bit of mustard sauce and fresh chives.
We enjoyed our tasty breakfast creation in the sunshine on the patio.
It truly was the perfect way to start a perfect weather kind of day.
Salmon Scramble with Mustard Sauce:
2 T. softened cream cheese
2 T. heavy cream
2 T. capers, drained
1 tsp. each fresh chopped chive & thyme
1 fillet left over cooked salmon
2 English muffins
1/2 Cup Heavy Whipping Cream
2 T. Course ground mustard
beat eggs with cream cheese, cream. Add capers, herbs & seasons. Butter the skillet. Add eggs to skillet and scramble softly. Fold salmon into eggs gently.
Simmer heavy cream with mustard until bubbly & thick.
Toast English muffins. Top English muffins with eggs. Top eggs with sauce and fresh chives.