Smoked salmon and cream cheese make a perfect pairing. The duo appears on many breakfast menus, usually on a bagel, but you can also find them tucked into a fluffy egg scramble such as this one. A sprinkling of chopped fresh chives and dill adds a fresh herbal accent.
Smoked Salmon Scramble with Cream Cheese and Herbs
12 large eggs
2 Tbs. heavy cream
Freshly ground pepper
2 Tbs. unsalted butter
1/4 lb. (125 g.) sliced smoked salmon, roughly chopped
3 oz. (90 g.) cream cheese, cubed with a wet knife
1 1/2 tsp. chopped fresh chives
1 1/2 tsp. minced fresh dill
In a bowl, whisk together the eggs, cream and 1/4 teaspoon pepper just until thoroughly blended. Do not overbeat.
In a frying pan, preferably nonstick, melt the butter over medium-low heat until hot. Tilt the pan to cover the bottom evenly with butter. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof 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, about 1 minute.
Combine the chives and dill. Sprinkle over the scramble and serve at once. Serves 4-6.
Variation: This scramble is equally delicious made with smoked trout, flaked into chunks, instead of the smoked salmon.