Dessert

Egg Wraps with Smoked Salmon Recipe

ByEthan Lark December 16, 2025December 16, 2025

Introduction

Egg wraps with smoked salmon are a quick and elegant dish perfect for breakfast or a light lunch. These delicate wraps combine fluffy eggs, creamy cheese, and savory smoked salmon with a spicy kick and fresh arugula for a flavorful, satisfying bite.

The image features a bright yellow omelette with a smooth texture, laid flat on a round board covered with translucent paper. On one half of the omelette, there are layers of soft white cream cheese, thin slices of orange smoked salmon, and fresh green arugula leaves sprinkled with black and white seeds for texture. To the right, a black plate (changed to white plate as per instructions) holds a neatly folded omelette filled with similar layers of smoked salmon and arugula, accompanied by a small white bowl of bright red sauce. At the top, a black bowl contains whole eggs. The entire setup is on a white marbled surface with a striped black and white cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 organic eggs
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
4 tablespoons olive oil
4 tablespoons cream cheese
4 ounces smoked salmon
Jalapeño pepper, to taste
1 tablespoon furikake
Arugula, to taste

Instructions

Step 1: Crack the eggs into a bowl and whisk thoroughly until the yolks and whites are well combined. Season with paprika, ground black pepper, and salt to taste.
Step 2: Heat a nonstick skillet over medium heat and add olive oil or coat the pan with cooking spray. Pour a quarter of the whisked eggs into the skillet, spreading them to form a thin layer. Cook until the edges lift and the bottom is set.
Step 3: Carefully flip the egg wrap to cook the other side until golden and fully cooked. Repeat this process to make four thin, flexible egg wraps.
Step 4: Spread 1 tablespoon of cream cheese onto the center of each egg wrap. Top with 1 ounce of smoked salmon and add jalapeño slices if you like some heat.
Step 5: Sprinkle furikake over the fillings and add arugula to your preference.
Step 6: Fold both sides of the egg wrap toward the center to enclose the filling.
Step 7: Repeat for the remaining wraps and serve immediately. Optional: accompany with your favorite hot sauce.

Tips & Variations

For a milder flavor, omit the jalapeño or substitute with thinly sliced cucumber.
Use whipped cream cheese for easier spreading and a lighter texture.
Try adding fresh dill or chives for extra herbaceous notes.
For a dairy-free version, replace cream cheese with mashed avocado.

Storage

These egg wraps are best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours. To reheat, warm gently in a skillet over low heat or enjoy cold. Avoid microwaving to prevent sogginess.