Smoked Salmon Egg Scramble
Scrambled eggs with smoked salmon, cream cheese, and fresh dill. Soft, creamy curds served warm with toasted bread or fresh vegetables.
Ingredients
Method
Crack eggs into a bowl and whisk until uniform; season lightly with salt and pepper.
Slice green onion and chop dill; flake or slice smoked salmon into bite-sized pieces.
Melt butter in a nonstick skillet over medium heat until foaming.
Pour in eggs and let sit undisturbed for 10 seconds, then stir slowly and continuously from the bottom, folding curds inward.
When eggs are barely set but still glossy (about 5 minutes), add cubed cream cheese, salmon, and lemon juice; fold gently until combined.
Remove from heat while eggs are still slightly underdone; residual heat will finish cooking them to a soft, creamy texture.
Transfer to plate and top with dill, green onion, and capers if desired; serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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