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Ingredients
| smoked chinook salmon: 4 oz |
| eggs: 8 (large) |
| cream cheese: 4 oz (at room temperature) |
| fresh dill weed (sprigs): 2 Tbl (chopped) |
| unsalted butter: 2 Tbl |
| white pepper (fresh ground) |
Egg-Ceptional Smoked Salmon Scramble
Credit: Food.com
User rating:
-
Prep Time
8 min -
Cook Time
8 min -
Servings
6 serving(s)
Tags
- In a medium bowl whisk eggs until light and frothy.
- Break smoked salmon into small pieces.
- In a small bowl mash cream cheese and dill together.
- Over medium heat melt butter in a large nonstick saute pan.
- Add eggs and stir in smoked salmon, cream cheese and white pepper.
- Using a rubber spatula, pull the eggs that are cooked on the edges of the pan to the center and gently shake to redistribute eggs evenly.
- Continue to cook using this process of "scrambling" the eggs until they are cooked to desired consistency.
- Serve immediately.