Smoked Salmon and Dill Scramble

Ingredients

• 5 large eggs
• 2 tbsp whole milk
• 1 tbsp unsalted butter
• 2 oz smoked salmon, torn into pieces
• 2 tbsp cream cheese, in small dabs
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, sliced
• 0.25 tsp black pepper

Instructions

1. Whisk the eggs with the milk and black pepper until fully blended and pale; hold off on salt because the smoked salmon brings plenty of its own.
2. Melt the butter in a nonstick skillet over medium-low heat until foaming, then swirl to coat. Pour in the eggs and let them sit undisturbed for 20 seconds.
3. Drag a spatula slowly across the pan to form large, soft curds, dotting in the cream cheese as you go so it melts into creamy pockets. Cook about 3 minutes until the eggs are just set but still glossy.
4. Turn off the heat and gently fold in the smoked salmon and most of the dill so the fish warms through without cooking to a firm texture. Plate and finish with the chives and the reserved dill.

Nutrition (per serving)

Calories

373

Protein

22 g

Fat

24 g

Carbs

2 g