8 large eggs
Kosher salt and freshly ground black pepper
3/4 cup unsalted butter, room temperature (12 tablespoons)
8 ounces smoked wild salmon, flaked
2 large green onions, halved lengthwise and finely sliced
5 ounces creamy Pacific Northwest soft goat cheese
2 tablespoons honey
1 loaf 12-grain bread, sliced 1/2-inch thick slices, toasted
irena.springer
This was great! - the smoked salmon, folded into the scrambled eggs and scallion at the last minute, really works. I love the idea of making goat cheese spreadable with a little butter on toast, was looking for a way to use up leftover goat cheese, and the tanginess also works well with the salmon. This will be a go-to brunch for me, for sure.
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