Ingredients

The following ingredients have 2 Servings
  • 4 large eggs
  • 1-1/2 tablespoons half-and-half or cream
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 2 ounces smoked salmon (diced)
  • 1 to 2 tablespoons fresh dill (chopped)

Instruction

  • Break the eggs into a small mixing bowl, add the milk and a pinch of salt and pepper. Whisk until the eggs are frothy, about 30 seconds.
  • Melt the butter in a small (8-inch) nonstick fry pan over medium-low heat and add the eggs. Allow to set for about 30 seconds, then scatter the diced salmon and dill evenly over the top.
  • Working from the outer edges of the pan, gently draw a silicone (or rubber) spatula through the eggs toward the center to form soft, shiny curds.
  • Continue cooking in this manner until the eggs are no longer runny, but still look creamy and somewhat shiny. Remove from the heat and let stand 1 minute before serving.