Smoked Salmon Scramble

Nutrition · per serving

Steps

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.

   6 g fresh dill20 g capers, drained100 g smoked salmon6 large eggs60 g cream cheese1 g fine sea salt0.5 g black pepper
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.

   20 g unsalted butter6 large eggs60 g cream cheese1 g fine sea salt0.5 g black pepper
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.

   100 g smoked salmon20 g capers, drained
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.

   100 g smoked salmon
5. 5

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

   100 g smoked salmon6 g fresh dill

Origin & History

Soft scrambled eggs are a classic American brunch staple, and smoked salmon became a popular addition through deli and hotel breakfast traditions influenced by Jewish-American appetites for cured fish. The combination of eggs, salmon, cream cheese, capers, and dill echoes familiar bagel-and-lox flavors in a low-carb skillet dish.