Smoked Salmon and Cream Cheese Scramble

Breakfast & Brunch

Jan 14

Prep time: 10 minutes | Servings: 4

Fluffy scrambled eggs with cream cheese, smoked salmon, fresh dill, and capers served with sliced avocado

Ingredients

Cut 4 ounces cream cheese into small cubes and let sit at room temperature for 10 minutes. Chop 6 ounces smoked salmon into bite-sized pieces. Finely chop 3 tablespoons fresh dill. Drain 2 tablespoons capers.
In a large bowl, crack 8 whole large eggs and whisk together with 3 tablespoons whole milk, 0.25 teaspoon salt, and 0.25 teaspoon black pepper until well combined and slightly frothy.
Heat a large non-stick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let melt completely, swirling to coat the pan evenly.
Pour the egg mixture into the skillet. Let sit undisturbed for 30 seconds, then using a silicone spatula, gently push the eggs from the edges toward the center, tilting the pan to let uncooked egg flow to the edges. Continue this process for 4-5 minutes.
When eggs are about 75% cooked but still glossy, add the cream cheese cubes throughout the eggs. Continue stirring gently for 1-2 minutes until the cream cheese melts and creates pockets of creaminess.
Remove from heat when eggs are still slightly wet (they will continue cooking). Immediately fold in the smoked salmon pieces and 2 tablespoons fresh dill, reserving some dill for garnish.
Halve and pit 2 whole avocados. Slice each half and fan out on plates. Sprinkle avocado slices with 1 tablespoon lemon juice.
Divide the scrambled eggs among 4 plates alongside the avocado slices. Top each serving with capers and remaining fresh dill. Serve immediately while hot.

Michael Neimat