title>Smoked salmon, scrambled eggs and English Muffin breakfast








Family News

Our Favorite Recipes

Restaurant Reviews

Back to Our Breakfast Recipes

Email Eric 

Email Sharlene:  







If you've ever worked on a freighter, plying the ocean between San Francisco and the Hawaiian Islands, you'll recognize this delicious breakfast.  No, I've never worked on a freighter, although I served in the U.S. Navy, but my grandfather spent quite a bit of time, as a deckhand, and later an officer on Matson Line freightors.  He worked for the Matson Line back in the 1930's and 1940's, and served on ships such as the Hawaiian Banker, Hawaiian Citizen, and the Hawaiian Enterprise.  He told me that when you work on a freighter, you really work up an appetite, especially after a mid-watch.  One of the favorite breakfasts served aboard Matson Line ships was salmon and eggs, which was a favorite breakfast at my grandparent's place.

Special tools:  Frying pan, cast iron preferred, toaster, oven, or microwave oven (not exactly authentic!)
Preparation time:  About 5 minutes
Cooking time:  About 2 minutes
Yield:  1 serving

Required Ingredients:
4-oz smoked salmon;  an equal quantity of canned kippers could be substituted
2 eggs
1 English muffin
1 Tablespoon  olive oil
Salt, pepper and oregano to taste
Butter or margarine to taste
Orange slices for garnish

Pre-heat olive oil in frying pan over high heat.  While olive oil is heating, slice English muffin in two, and place in toaster, and toast for about 1-1/2 minutes, or until golden brown.

Heat salmon or kippers in microwave oven, on high, for about 30 seconds.  Dice.

Remove English muffins from toaster.  Coat with butter or margarine, to taste.

When olive oil is heated, break eggs open and place them in frying pan.  Stir constantly with wooden spoon until congealed; about 1-1/2 minutes.

Place scrambled eggs, salmon and buttered English muffin on plate.  Garnish with orange slices, if desired.  Place in microwave oven and heat for 20 seconds on high.  Serve immediately.

Oh boy!  This dish will really make a stand-out Sunday brunch.  If you're serving for more than one person, just double, triple or whatever the ingredients.  Keep in mind that the cooking times are not critical, as it's more the "it's ready when it's done" type of cooking.

Left:  "Raw" ingredients, laid out on a cutting board.  The salmon has already been smoked and cooked, and just needs to be diced, and re-heated.  Right:  Note that I've added oregano and pepper to the scrambled eggs, the salmon is diced, and the breakfast is garnished with a couple of orange slices.  I'm ready to dig in!

This was a popular breakfast dish, served on countless freighters that plied the waters off the west coast of the U.S.  During my days in the Navy, I never experienced this dish, as "s.o.s." battle rations and other dishes were more popular for breakfast.  However, the one beverage in common, between the U.S. Navy, and the Matson Line during the 1930's was, you guessed it:  Coffee!  My grandfather told me there was never a breakfast on a Matson Line ship that didn't feature coffee.  As a Navy veteran, I can attest to that statement also, at Navy breakfasts.

Copyright(c) 2007 eRench Productions, Inc. All rights reserved. This site has been on the web since December 22, 2002.

Web page design has been created by eRench Productions, Inc., custom photography for any occasion...