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Gravlax Over Creamy Eggs




Indulge in a delectable brunch experience with our Gravlax Over Creamy Eggs recipe. Inspired by the culinary prowess of master chef Jacque Pepin. This classic scrambled egg dish elevates your brunch game to new heights. The addition of gravlax, a Scandinavian delicacy. Creates a harmonious symphony of flavors and textures that will leave your taste buds dancing with delight.

First and foremost, the key is to scramble the eggs swiftly. Ensuring they turn out as silky and creamy as possible.

“Consequently, a luscious bowl of perfectly cooked eggs, crowned with the luxurious embrace of homemade gravlax, becomes the end result.”

Alternatively, if you prefer a convenient option, you can always pick up some gravlax from your trusted fishmonger.

“Don’t let the thought of making your own gravlax daunt you – it’s simpler than you think!”

“Moreover, look for my easy homemade gravlax recipe, which will guide you through the process step by step.

“With a little patience and some quality ingredients, you’ll amaze yourself at how effortlessly you can craft your very own cured salmon at home.”

Now, all that’s left to do is add some toast to the equation and dig in. The warm, crispy toast complements the velvety eggs and the delicate, flavorful gravlax, creating a symphony of tastes and textures that will make this dish your go-to brunch favorite. Whether you’re hosting a brunch gathering or treating yourself to a special weekend breakfast. Gravlax Over Creamy Eggs is sure to impress and satisfy. Try it out and discover the culinary magic for yourself!

Lox & Creamy Eggs

Lox and creamy eggs with toast for brunch
Prep Time 4 minutes
Cook Time 4 minutes
Total Time 8 minutes
Course Breakfast, Brunch, Lunch
Cuisine North American
Servings 2
Calories 268 kcal


  • 4 eggs
  • 1 tbsp butter
  • 1 tbsp cream
  • 4 ounces lox sliced


  • Slice Lox and set aside
  • Scramble eggs until smooth and broken up well in a bowl
  • Melt butter in pan over medium heat
  • Reserve 1 tbsp. of egg for end of cooking
  • Pour eggs in pan. Whisk quickly as they cook and scrap around sides
  • Remove from the heat to keep creamy texture
  • Scramble in the 2 tbsp of reserved eggs
  • Stir in 1 tbsp. of cream
  • Serve on a plate or bowl
  • Top with sliced lox
  • Add toast on the side
  • Optional sprinkle of chives


Be sure to mix your eggs well to break up the egg whites.
The eggs will cook fast as you scramble the eggs.   You will want to remove from the heat if you feel they are cooking too fast.  
You achieve the creamiest eggs use the reserved 2 tbsp of eggs to stop the cooking but will also cook in the mixture. 
Scrap the sides of your pan as you are scrambling. 
Serve with champaign, orange juice or tomato juice, and coffee.


Calories: 268kcal | Carbohydrates: 1g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 364mg | Sodium: 617mg | Potassium: 229mg | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 0.04mg | Calcium: 62mg | Iron: 2mg


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