15 minutes
A luxurious blend of creamy scrambled eggs, smoky fish, and tangy cream cheese, topped with optional salmon or trout roe for an extra burst of flavor.
Unsalted Butter, melted
tablespoons
Large Eggs, beaten
each
Fine Sea Salt, added to eggs
pinches
Cream Cheese, cut into small dice
0 oz
Smoked Trout, flaked
0 oz
Chives, chopped
tablespoons
teaspoons
Salmon Or Trout Roe, for topping
optional
Buttered Toast Or Bagels
0 serving
1. Melt Butter
Begin by melting the unsalted butter in a nonstick skillet over medium-low heat. Take care to ensure the butter gently melts, creating a smooth base for your eggs without browning or burning.
2. Add Eggs and Cream Cheese
While the butter is melting, crack the large eggs into a small bowl and add a pinch of fine sea salt. Beat the eggs just until the yolks and whites are combined. Once the butter is melted, pour the eggs into the skillet and scatter the small dices of cream cheese over them. Cook over medium-low heat, stirring gently and continuously with a wooden spoon.
3. Fold in Fish and Seasonings
When the eggs begin to form soft curds but still appear slightly runny, remove the skillet from the heat. Gently fold in the flaked smoked trout, fresh chives, and freshly ground black pepper. Let the eggs stand for about a minute so the flavors can meld together perfectly.
4. Serve with Optional Topping
If desired, top the scrambled eggs with a delicate spoonful of salmon or trout roe for an extra burst of flavor. Serve immediately with your choice of buttered toast or bagels, allowing the rich, savory flavors to shine through.
Opt for high-quality smoked fish like salmon, trout, or mackerel. The quality of the fish will significantly impact the final taste. If you have access to a local fishmonger, ask them for recommendations. When possible, go for fish that has been smoked over natural woods, as this often provides a richer flavor.
Cook the scrambled eggs over a low to medium-low heat. This allows the eggs to cook evenly and prevents them from becoming dry or rubbery. Stir continuously with a spatula to achieve soft curds. Patience is your best friend here—the payoff is remarkably tender eggs.
Add the smoked fish closer to the end of the cooking process. This prevents it from becoming overly cooked and preserves its delicate flavor and texture. Similarly, fold in the cream cheese just before the eggs are fully set. This integrates its richness without losing the contrast in texture.
Use fresh, high-quality eggs. Pasture-raised eggs tend to have a deeper flavor and a richer yolk, which will enhance the creaminess and overall taste of your scrambled eggs.
Allow the scrambled eggs to rest for a minute off the heat once you've finished cooking. This brief pause lets the residual heat finish setting the eggs without overcooking them, maintaining that perfect creamy consistency.
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