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

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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

  • 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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