Diced smoked salmon and fresh dill make tasty additions to a serving of creamy scrambled eggs. Alongside buttered toast, English muffins or bagels, they make a great breakfast, lunch or late-night dinner.

Scrambled Eggs with Smoked Salmon and Dill

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Creamy scrambled eggs combined with smoked salmon and fresh dill make a delicious breakfast, brunch or late-night dinner.

Yield: 2 servings

Prep Time: 5 mins

Cook Time : 5 mins

Total Time : 10 mins

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Ingredients 

• 4 large eggs
• 1-1/2 tablespoons half-and-half or cream
• Salt and freshly ground black pepper
• 1 tablespoon butter
• 2 ounces smoked salmon, diced
• 1 to 2 tablespoons fresh dill, chopped

Instructions 

• Break the eggs into a small mixing bowl, add the milk and a pinch of salt and pepper. Whisk until the eggs are frothy, about 30 seconds.
• Melt the butter in a small (8-inch) nonstick fry pan over medium-low heat and add the eggs. Allow to set for about 30 seconds, then scatter the diced salmon and dill evenly over the top.
• Working from the outer edges of the pan, gently draw a silicone (or rubber) spatula through the eggs toward the center to form soft, shiny curds.
• Continue cooking in this manner until the eggs are no longer runny, but still look creamy and somewhat shiny. Remove from the heat and let stand 1 minute before serving.

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