Smoked Salmon Scramble
Scrambled eggs folded with smoked salmon, cream cheese, and fresh herbs. Finished with a choice of vegetable side and served warm.
Ingredients
Method
Whisk eggs in a bowl with salt and pepper until combined.
Prepare smoked salmon pieces, dice cream cheese, and chop fresh herbs and garlic.
Heat olive oil in a separate small skillet over medium-high heat; sauté garlic for 30 seconds, then add chosen vegetable side. Cook until tender-crisp, about 3–5 minutes. Season with salt and pepper; set aside on a plate.
Melt butter in a non-stick skillet over medium heat.
Pour in whisked eggs and let them sit undisturbed for 10 seconds, then gently push cooked portions toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
When eggs are still slightly wet on top but mostly set (about 6–8 minutes total), gently fold in cream cheese pieces, smoked salmon, and fresh herbs. Cook for another 30 seconds, stirring gently.
Transfer scrambled eggs to a warm plate alongside the cooked vegetable side. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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