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Mother's Day: Smoked Salmon Scramble

Source of Recipe


From "Clinton St. Baking Company Cookbook"



List of Ingredients



• 4 slices seven-grain bread
  
• 8 large eggs
  
• Pinch of ground white pepper
  
• 2 Tbsp unsalted butter
  
• 8 slices (8 ounces) smoked salmon
  
• 6 Tbsp cream cheese, softened
  
• 1/2 cup minced scallions (green and white parts)
  
• 1/2 cup minced fresh chives
  






Instructions



1. Toast the bread, according to preference. Whisk together the eggs and white pepper in a bowl until combined.
   
   
2. In a 9- to 10-inch omelet pan, melt the butter over medium heat. Once the butter is frothy, add the eggs. Gently scramble them in a circular motion with a heatproof spatula, starting from the center of the pan and moving outward. Shake the pan to distribute the uncooked eggs. Once the eggs begin to set, add the salmon, breaking it up with your spatula and distributing it throughout the egg mixture. Add the cream cheese, 1 tablespoon at a time. Continue to lightly scramble the eggs so that the ingredients are evenly distributed. Add the scallions and remove the eggs from the heat.
   
   
3. For each plate, serve the eggs with a slice of toast, sliced again on the diagonal. Sprinkle chives on top of the eggs (salt seasoning is not necessary because the salmon is salty.)
   
   Serves 4