Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Toasted English Muffins With Salmon & Dill Scramble
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- #93800
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (7.5 ounce size) red or pink wild salmon
1/2 ounce butter
4 eggs
2 tablespoons milk
salt
freshly ground black pepper
chopped fresh dill
2 English muffins, split in halves
directions
Drain the salmon, reserving the liquid. Remove the skin and bones, if desired, then break the salmon into large chunks. Set aside.
Melt half the butter in a non-stick saucepan.
Beat the eggs and milk together. Season. Add to the saucepan and cook, stirring with a wooden spoon, to make scrambled eggs. Stir in the salmon chunks and chopped dill.
Meanwhile, toast the muffins. Spread with the remaining butter and pile the eggs on top. Snip some more dill on top, then serve.
added by
wanda1281
nutrition data
Nutritional data has not been calculated yet.
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