Smoked Salmon Scramble

Ingredients

Instructions

1. 1

   Finely chop the dill, drain the capers, and tear or slice the smoked salmon into bite-size ribbons. Crack the eggs into a bowl, add the cream cheese, salt, and black pepper, then whisk until mostly smooth; a few small cream cheese bits are fine and will melt into the eggs.

2. 2

   Place a nonstick skillet over low heat and add the butter. When it has melted and is just starting to foam, pour in the egg mixture.

3. 3

   Cook the eggs gently, stirring continuously with a silicone spatula and scraping across the bottom and sides of the pan. Keep the heat low so the curds stay small and creamy; if the pan gets too hot, lift it off the heat for a few seconds. When the eggs are softly thickened but still look slightly loose, after about 3 to 5 minutes, fold in most of the smoked salmon and the capers.

4. 4

   Cook for 30 to 60 seconds more, just until the salmon is lightly warmed through and the eggs are softly set. Remove from the heat immediately; residual heat will finish the scramble without drying it out.

5. 5

   Spoon onto warm plates and top with the remaining smoked salmon and the chopped dill. Serve right away while glossy and soft.

Nutrition per serving

Notes

• •For the creamiest texture, use low heat the entire time; soft scrambled eggs should look slightly underdone in the pan.
• •Because smoked salmon and capers are salty, season the eggs lightly at first and adjust only after tasting.
• •This is very keto-friendly on its own, but you can serve it with sliced avocado or a few cucumber ribbons for a fuller plate.
• •Warm the serving plates briefly so the eggs stay soft and hot longer.

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