10 minutes
Indulge in the opulent blend of silky smoked salmon and velvety cream cheese intertwined with gently cooked eggs, finished with a fragrant sprinkle of fresh dill. This keto-friendly dish elevates the breakfast experience to a gourmet level.
Large Eggs, whisked
each
0.25 fluid ounces
teaspoons
teaspoons
Salted Butter, melted
tablespoons
Cold-Smoked Salmon, coarsely chopped
0 oz
Cream Cheese, diced into small cubes
0 oz
Dill, finely chopped
tablespoons
1. Egg Mixture Preparation
In a sizable mixing bowl, vigorously whisk together eggs, heavy cream, salt, and black pepper until the mixture is homogeneous and frothy.
2. Pan Preparation
Warm a 12-inch non-stick skillet over a medium-low flame. Add butter, allowing it to melt and spread, coating the bottom of the pan evenly.
3. Scrambling the Eggs
Carefully pour the egg blend into the skillet. Let it cook undisturbed until the edges begin to solidify. With a flexible silicone spatula, gently fold the cooked edges toward the skillet's center, permitting the liquid egg to flow outward. Continue this motion until the eggs are softly set but still moist.
4. Incorporating Salmon and Cream Cheese
Take the skillet off the heat. Immediately scatter the smoked salmon and cream cheese pieces over the eggs. Delicately fold them in, ensuring they're evenly distributed and slightly melded with the warm eggs.
5. Serve and Garnish
Allocate the scramble onto four plates. Embellish each serving with a scattering of dill to enhance the flavor and present a touch of greenery.
Comments (0)