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Smoked Salmon Scramble with Cream Cheese and Herbs

Source of Recipe


From "Williams-Sonoma: Breakfast Comforts" by Rick Rodgers



List of Ingredients



• 12 large eggs
  
• 2 Tbsp heavy cream
  
• Freshly ground black pepper
  
• 2 Tbsp unsalted butter
  
• ¼ pound sliced smoked salmon, roughly chopped
  
• 3 ounces cream cheese, cubed with a wet knife
  
• 1½ tsp chopped fresh chives
  
• 1½ tsp minced fresh dill
  






Instructions



1. In a bowl, whisk together the eggs, cream, and ¼ teaspoon pepper just until thoroughly blended. Do not overbeat.
   
   
2. In a frying pan, preferably nonstick, melt the butter over medium-low heat until hot. Tilt the pan to cover the bottom evenly with butter. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Add the smoked salmon and cream cheese and stir to distribute throughout the eggs. Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them and warm the salmon and cream cheese, about 1 minute.
   
   
3. Combine the chives and dill. Sprinkle over the scramble and serve at once.
   
   Makes 4 to 6 servings.