Smoked Salmon Scramble with Cream Cheese and Herbs
For many residents of the New York metropolitan area, smoked salmon and cream cheese are the perfect mates. The venerable pair appears on many breakfast menus, usually on a bagel, but you can also find them tucked into a fluffy egg scramble such as this one. A sprinkling of chopped chives and dill adds a fresh herbal accent.
- 12 eggs
- 2 Tbs. heavy cream
- 1/4 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 1/4 lb. sliced smoked salmon, roughly chopped
- 3 oz. cream cheese, cut into cubes with a wet knife
- 1 1/2 tsp. chopped fresh chives
- 1 1/2 tsp. minced fresh dill
In a bowl, whisk together the eggs, cream and pepper just until thoroughly blended. Do not overbeat.
In a fry pan, preferably nonstick, over medium-low heat, melt the butter until hot. Tilt the pan to cover the bottom evenly with the butter. Add the egg mixture 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.
In a small bowl, combine the chives and dill. Sprinkle over the scramble and serve immediately. Serves 4 to 6.
Variation: This scramble is equally delicious made with smoked trout, flaked into chunks, instead of the smoked salmon.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2011).