Scrambled Eggs with Smoked Salmon and Dill

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

Scrambled Eggs with Smoked Salmon and Dill

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.