Creamy Smoked Salmon Scramble
Servings: 4 servings
Cost: $20
Print Recipe
Equipment
- Whisk
- Cutting board and knife
- Nonstick pan
- Rubber spatula
Ingredients
- 8 eggs
- 1 tablespoon heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- ¼ lb. sliced smoked salmon (about 8 oz. roughly chopped)
- 4 oz. cream cheese cut into cubes with a wet knife (or 1/4 cup of sour cream)
- 2 tablespoons chopped fresh chives or scallions green onions
- 1-2 teaspoons minced fresh dill optional
Instructions
- In a bowl, whisk together the eggs, cream, salt and pepper just until thoroughly blended. Beat until the whites and yolks are thoroughly combined.
- In a nonstick pan over medium-low heat, melt the butter. Tilt the pan to cover the bottom evenly with the butter. Add the egg mixture and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof (rubber) spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Add the smoked salmon and cream cheese and stir to distribute throughout the eggs.
- Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them and warm the salmon and cream cheese, 1-2 more minutes.
- In a small bowl, combine the chives and dill. Sprinkle over the scramble and serve immediately. Serves 4 to 6.
Notes
- This can be made with only egg whites for a lighter scramble.
- Cream cheese is optional and can be substituted by garnishing the scramble with sour cream or creme fraiche.
- Add butter or cream to your scrambled eggs before cooking for a fluffier, more flavorful egg.
- If using a pan that is NOT nonstick, make sure to use plenty of nonstick spray or oil to keep the eggs from sticking and burning onto the pan.
- Smoked salmon can be substituted by smoked turkey, bacon bits, flaked trout, or ground Italian sausage.