Scrambled Eggs & Smoked Salmon

Try this scrambled eggs recipe for a quick and delicious brunch. Warmed focaccia bread is layered with a sour cream, onion and Dijon mustard sauce topped with fluffy scrambled eggs, smoked salmon and fresh dill.

Prep Time:
15 min
Cook Time:
10 min


Nutrition Facts
  • 1 cup (250 mL) light sour cream
  • 1/3 cup (75 mL) finely chopped green onions
  • 2 tsp (10 mL) Dijon mustard
  • Focaccia or flatbread, about 3/4 inch (2 cm) thick and 12 inches (30 cm) round
  • 7 eggs
  • 6 egg whites
  • 1/3 cup (75 mL) low-fat milk
  • 1/4 tsp (1.25 mL) (or less) salt
  • 1/2 tsp (2.5 mL) freshly ground pepper
  • 2 tsp (10 mL) canola or vegetable oil
  • 4 oz (115 g) thinly sliced smoked salmon, coarsely chopped (or tidbits)
  • 2 tbsp (30 mL) chopped fresh parsley and/or dill


  1. Preheat oven to 350°F (180°C).
  2. In small bowl, mix together sour cream, onions and mustard; set aside. Heat focaccia in preheated 350°F (180°C) oven for 10 minutes.
  3. In medium bowl, whisk together eggs, egg whites, milk, salt and pepper. In large non-stick skillet, heat oil over medium-high heat; add eggs and cook, stirring, until scrambled.
  4. Spread sour cream mixture over hot focaccia; spoon scrambled eggs over top. Top with smoked salmon; sprinkle with parsley and/or dill.
  5. Cut into wedges, and serve warm or at room temperature.


Uncooked egg mixture can be prepared up to 1 hour in advance. Cover and refrigerate until ready to cook.

Reprinted by permission of the publisher, John Wiley & Sons Canada, Ltd., from Lighthearted at Home: The Very Best of Anne Lindsay, by Anne Lindsay. Copyright © 2010 by Anne Lindsay and Associates Ltd.

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