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Scrambled and Salmon

Breakfast is a great meal to cook and this is a simple, killer dish that Carole and I have evolved over the years. It’s nothing original, we’ve seen it at many restaurants. There’s nothing too tricky about it. Serve this at your next brunch or baby shower and it’s guaranteed to be a big hit!

Ingredients (designed to serve 4)

  • 12 eggs (I generally figure 2-3 eggs per person)
  • 1/2-cup milk (use more or less as desired)
  • 4 oz. thinly cut smoked salmon cut into small 1/2-inch pieces
  • 4 oz. cream cheese cut into 1/4-inch cubes
  • 2 tbsp. fresh dill (or substitute dried dill or even chives)

Cooking

  • Pre-heat pan on medium heat (I melt a touch of butter just before putting eggs in)
  • Whisk eggs and milk in small bowl until mixed
  • Mix eggs to scramble
  • Add about 3/4 of dill, reserving a bit for garnish
  • About midway through scrambling while eggs are still liquid, add cream cheese chunks a few at a time; mix into egg mixture
  • As eggs near completion, but while still a bit liquid, add the salmon; mix in
  • When eggs are fully scrambled, serve immediately with dill garnish