Smoked-Salmon Scramble with Dill Griddle Biscuits
- TOTAL TIME: 40 MIN
- SERVINGS: 4
Dill griddle biscuits—a cross between hot cakes, crumpets and scones—make great breakfast sandwiches with a smoked-salmon-and-egg scramble.
- Quick Biscuit Mix
- 1 1/2 teaspoons dried dill
- Freshly ground black pepper
- 1/2 cup water
- 2 tablespoons canola oil, plus more for the griddle
- 2 large shallots, thinly sliced
- 6 large eggs, lightly beaten
- 4 ounces smoked salmon, coarsely chopped
- Hot sauce, for serving
- In a bowl, combine the Quick Biscuit Mix with the dill and 1/2 teaspoon of pepper. Stir in the water to form a thick batter.
- Preheat a flameproof rimmed griddle and brush lightly with oil. Scoop the batter into eight 3-tablespoon-size mounds and spread each one to 3 inches. Cook over very low heat until lightly browned on the bottom, about 2 minutes. Brush the biscuits lightly with oil and turn them over. Cover the griddle and cook until the biscuits are puffed and golden, about 2 minutes longer. Transfer the biscuits to a sheet of foil, cover and keep warm.
- Heat the 2 tablespoons of oil on the griddle. Add the shallots and cook until lightly browned, 4 to 5 minutes. In a bowl, beat the eggs with the salmon and season with pepper. Scramble the eggs on the griddle, stirring until large curds form, 4 minutes. Serve the eggs with the biscuits and hot sauce.
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Congratulations to Mei Lin, winner of Top Chef Season 12.