Smoked Salmon and Dill Scrambled Eggs
10min
10min
2
485
Chef's Note
The key to perfect scrambled eggs is cooking them slowly over medium-low heat. Remove them from the heat when they still look slightly wet as they'll continue cooking from residual heat. For a dairy-free version, substitute the milk with unsweetened almond milk and omit the cream cheese.
Tags
Ingredients
6 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
4 ounces smoked salmon
2 tablespoons fresh dill
1 tablespoon chives
2 tablespoons cream cheese
1 teaspoon capers
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper
2 slices sourdough bread
Instructions
- 1
Chop 1 tablespoon of fresh dill and set aside. Finely chop 1 tablespoon of chives. Cut 4 ounces of smoked salmon into small pieces.
- 2
In a medium bowl, whisk 6 large eggs with 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
- 3
Melt 1 tablespoon of unsalted butter in a non-stick skillet over medium-low heat.
- 4
Pour the egg mixture into the skillet and let it sit undisturbed for about 30 seconds.
- 5
Using a silicone spatula, gently push the eggs from the edges toward the center of the pan, allowing the uncooked eggs to flow to the edges.
- 6
When the eggs are about 75% set but still look slightly wet, add the smoked salmon pieces, 1 tablespoon of fresh dill, and 2 tablespoons of cream cheese in small dollops.
- 7
Continue to gently fold the eggs until they are just set but still creamy, about 1-2 minutes more. Be careful not to overcook.
- 8
Remove from heat and sprinkle with chopped chives, 1 teaspoon of capers, remaining 1 tablespoon of fresh dill, and 1/2 teaspoon of lemon zest.
- 9
Toast 2 slices of sourdough bread and serve alongside the scrambled eggs.
- 10
Serve immediately while the eggs are still warm and creamy.
Nutrition Information (per serving)
485
32g
22g
29g
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