One of my favorite breakfast items is smoked salmon or otherwise known as lox. Almost always when I travel, I will select salmon or some other fish to incorporate into my breakfast. Typically I do choose the standard bagel and lox option, but sometimes I find something new or different to try and my taste buds begin to water anticipating the new treat.
Earlier this year, on a “Gossip Girl” tour of New York City, where I was taking my daughter and her girlfriend to the top spots the characters of the show visit, we went to Sarahbeth’s for brunch. They have and absolutely wonderful selection of brunch and lunch items for their mid-morning selection. Reservations are highly recommended at any of their New York City locations. The service and food are outstanding, so your sure to enjoy your dining experience.
That morning, my daughter’s friend selected the Blueberry Pancake Special, my daughter went with the Salmon Eggs Benedict which she had served on a bed of spinach rather than the muffin due to her celiac disease, and I spotted “Goldie Lox” on the menu which is scrambled eggs, smoked salmon, and creamed cheese.
I was delighted to see the scrambled egg option on the menu, as I make a similar version of this for my family that I adapted from the “South Beach Diet”. I was curious to see how Sarahbeth’s version of the egg dish would compare to my own. The biggest difference I noticed was in their cream cheese consistency. Theirs was light like it had been whipped. Other than that the flavors were extremely similar.
Here is my adaptation over the years to suite my tastes and accommodate our healthy eating that has been influenced by my daughter’s diagnosis with Celiac Disease her tween years.
Salmon Scrambled Eggs
2 teaspoon Smart Balance oil ( can substitute spray oil)
6 large organic cage free brown eggs, lightly beaten
2 ounces smoked salmon, cut into thin strips
2 ounces Neufchatel Cheese
1 tablespoon chopped green onion or chive
Freshly ground black pepper to taste
Heat oil in a non-stick skillet over medium-high heat. Add eggs and wait until they begin to set. Sprinkle salmon, cream cheese, and onion over the eggs. Scramble until cooked. Be careful not to overcook. Season with pepper to taste and serve warm along side with toast and jam.
Makes 4 servings.
Lisa Rossmeissl is the owner of Boomerang Escapes, a home-based agency located in Old Bridge, New Jersey with agents in TN, MS, and WI.
She has been a professional travel consultant since 2008 and specializes in Australia and the South Pacific. Australia, New Zealand, Tahiti, Fiji, and Cook Islands are among the specialist certificates she holds. Her agency’s focus is on creating custom itineraries with their client’s wants, desires, and budgets in mind. She and her planners believe in getting to know the traveler to ensure they have a vacation to remember. With each planner specializing in a different market area, Boomerang Escapes can offer a wide variety of leisure vacation planning.
Lisa RossmeisslPassport for Your Palate-Salmon Scrambled Eggs