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Susan S. Yeske: Recipe of the Week -- Salmon for brunch

What if you could have one of the area’s most prominent chefs guide you through the creation of brunch for six from the comfort of your own kitchen while also helping a good cause?

That’s exactly what 75 participants did last weekend as a fundraiser for the Bucks County Women’s Advocacy Coalition’s “Come to the Table” Virtual Brunch.

Leading the Zoom class from his Bucks County home was chef Max Hansen. Also participating in the event was Bucks County Commissioner Diane Ellis-Marseglia. All proceeds benefit the women’s coalition.

Participants received their information packets in advance, which included “Ode to Women” drink recipes from the Yardley Inn and from one of the Canal House Cooking books authored by chefs Melissa Hamilton and Christopher Hirsheimer. They were encouraged to make one of the drinks to sip during the program, and to make the dishes at home while Hansen appeared live onscreen.

After Hansen shared his recipes for an elegant brunch featuring smoked salmon, Marseglia offered her own “recipes” for a better Bucks County including tackling mental health issues and environmental concerns. She also talked about the county’s “Help Hub” for “one-stop shopping” for service departments. For information through the Hub call 215-348-6201, or send an email to

The event also was to celebrate International Women’s Day on Mrach 8. March is Women’s History Month.

For more information on the women’s coalition see the website
This is one of Hansen’s recipes he shared for the virtual brunch; it’s perfect for those who like their eggs soft and pillowy. Other salmon recipes were for salmon napoleons and “everything” bagels.

Slow-Scrambled Eggs with Smoked Salmon, Scallions and Fresh Dill

Serves 6
12 large organic eggs
3 tablespoons water
3 tablespoons butter
2 ounces cream cheese (Chef Max Hansen prefers Philadelphia brand version of lowfat Neufchatel)
4 scallions, washed well, cleaned and sliced very thin
4 tablespoons fresh dill
2 ounces smoked salmon, sliced thin
Salt and pepper (S&P)

1. Scramble the eggs thoroughly in a large bowl with the 3 tablespoons water, and season lightly with S&P.
2. Melt the butter in a large nonstick sauté pan. The key to making these eggs soft and creamy is cooking the eggs very slowly over low heat, so make sure the heat is low the entire time.
3. Pour the thoroughly whipped eggs into the sauté pan and start slowly stirring with a wooden spoon or a heat-proof spatula. Break up the cream cheese into the eggs and continue stirring.
4. These eggs will take at least 10 minutes to start to become thicker. If you like your eggs more cooked you can cook longer and make them slightly stiffer. The entire purpose of cooking eggs this way is to make them very soft and light, almost custard-like.
5. Once you have reached your preferred consistency stir in the fresh dill and check the seasoning for S&P; adjust accordingly.
6. Divide the eggs equally on 6 plates. Lightly place a few pieces of the julienned smoked salmon on top of the eggs and sprinkle with the finely sliced scallions.