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Scrambled Eggs with Smoked Salmon and Dill
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Source: https://recipheon.com/en/recipes/breakfast/scrambled-eggs-with-smoked-salmon-and-dill
About this recipe
Scrambled eggs with smoked salmon and dill are an elegant, delicate take on the classic. Because smoked salmon has a pronounced salty flavor, add it near the end of cooking so it warms through without drying out. Dill complements the fish and brightens the whole dish. Cook the eggs slowly over low heat until creamy and softly set. Serve right away with bread and avoid strongly flavored accompaniments that could overpower the salmon.
Ingredients
4 eggs
1 tablespoon butter or olive oil
2 slices bread, for serving
60 g smoked salmon
1 tablespoon dill
Steps
Tear the salmon into smaller pieces, rinse and chop the dill, and beat the eggs in a bowl.
Heat the butter or olive oil in a frying pan over low heat. Spread the fat over the base without letting it smoke.
Pour in the eggs and gently move the mixture from the edges towards the center with a spatula. Once soft curds start forming, have the salmon ready to add.
Add the salmon and stir briefly and gently, just to warm it through and set the remaining liquid egg. Remove from the heat while the scrambled eggs are still moist. Sprinkle with dill and serve immediately with bread.
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