Best Smoked Salmon And Scallion Scramble With Whole Grain Toast With Goat Cheese Butter Recipes

Scrambled Eggs with Smoked Salmon image

Provided by Rachael Ray : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 6

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Steps:

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Crustless Quiche With Goat Cheese and Scallions image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
12 green onions or scallions, cut into 1/2-inch pieces
1/2 tsp. Kosher salt, divided
1/2 tsp. ground white or black pepper, divided
4 eggs
4 ounces goat cheese, sliced
1/2 cup half and half
1/2 cup sour cream
1/2 cup milk
Dash hot pepper sauce
Dash Worcestershire sauce

Steps:

Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside.
Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator.
Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients.
Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions.
Nutrition Information Per Serving:
Calories 180, Calories From Fat 140, Saturated Fat 8g, Trans Fat 0g, Total Fat 16g, Cholesterol 140mg, Sodium 260mg, Total Carbohydrates 4g, Sugars 2g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6%

Smoked Salmon Sandwich With Goat Cheese image

Provided by Martha Rose Shulman

Time 10m

Yield One serving

Number Of Ingredients 9

1 1/2 ounces smoked salmon (more if desired)
1/2 ounce goat cheese (about 2 tablespoons)
1 to 2 tablespoons plain yogurt
Several cucumber slices (about 1 1/2 ounces)
A squeeze of lemon
Salt
freshly ground pepper
Chopped chives or dill
2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

Steps:

In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.