On Sunday at dinner time (noon) we always had a big meal, but on Sunday night, as we were all winding down, mother was often in the kitchen making one of my favorite Sunday night meals. Salmon with scrambled eggs and green onions over grits or rice. On the side of the plate was a big hot biscuit. Syrup was on the table in case we wanted to save the biscuit for dessert.
Back then, out in the country, we could not get fresh salmon, so mother would buy a good quality canned salmon at the Piggly Wiggly. In this day and age, I use fresh baked salmon, or leftover salmon to make this delicious memory.
The recipe is simple. For two, use 1/2 pound of freshly baked and flaked salmon. Add 4 eggs to a bowl, along with 2 tablespoons of heavy cream and salt and pepper to taste. Whisk the eggs until well mixed. Finely slice 2 green onions, including the tender green stem, and add to the eggs. Add the flaked salmon. Stir gently to mix.
In a medium skillet over medium heat, melt 2 tablespoons butter until sizzling. Add the egg, salmon mixture and gently stir to cook the eggs. When eggs are done, remove to a plate and keep warm. Serve over rice or grits. Serve a hot biscuit on the side, and a little syrup or honey to go with it. Perfect meal for a Sunday night. Breakfast for supper. (This has a little goat cheese on top).
Southern Sunday Mornings 
