Lox (Smoked Salmon) and Scrambled Eggs

So we are on vacay again and this time oceanside. How I love the beautiful palm trees and the rolling surf. Good to calm the nerves and wonderful to walk on and let that surf tickle your toes.

DH and I like to eat out as much as the next guy but we deliberately choose a place to stay where we have a cute pocket kitchen so we are not totally dependent on restaurants. After awhile, you want some home cookin’. We bought a bunch of fresh eggs and then DH got a little carried away with the smoked salmon. I’m being kind here, call it lox. Having experienced the joys of English and Scottish smoked salmon, this stuff is okay but a little salty. So what’s a body to do? Make some lox and scrambled eggs . This is a terrific combo and an easy to whip up breakfast, brunch or light dinner.

To serve two, take four eggs and about 1/4 pound of lox which you cut into chunks or strips. Beat the eggs with a little water until smoothly combined. Oil spray your pan and heat till nice and hot. Pour the eggs onto the hot pan and immediately toss in the chopped lox evenly on the eggs and let set a bit and then stir up till heated throughout and the eggs are just set. You will likely not need any salt (please taste first or you will faint from saltiness, trust me).

Then serve with gorgeous blueberries

bursting with flavor and a plate of strawberries

and picture being on a boat with me!

Lox (Smoked Salmon) and Scrambled Eggs

4 eggs
1/4 pound smoked salmon, chopped into chunks or strips
a teaspoon of water
Spray oil

Whip the eggs together with the water and heat the pan with the spray oil till hot. Pour the eggs into the hot pan and divide the lox up evenly in the pan and toss the eggs and lox together till cooked and the lox is heated through. The salmon will lighten in color as it cooks. Serve hot with toast, blueberries and strawberries and sail away!