Scrambled Eggs with Dill and Smoked Salmon
Elevate your breakfast or brunch game with this creamy and luxurious Scrambled Eggs with Dill and Smoked Salmon recipe. Fluffy, perfectly cooked eggs are infused with the delicate flavor of fresh dill and studded with silky, savory smoked salmon for a dish that feels both indulgent and effortless. A touch of milk and butter ensures the eggs stay rich and velvety, while gentle folding creates soft, tender curds. Ready in just 10 minutes, this quick yet elegant recipe is ideal for a weekend treat or an impressive brunch spread. Serve it atop toasted bread or bagels for a complete, cozy meal that's as beautiful as it is delicious. Perfect for seafood lovers, this recipe highlights the harmonious pairing of smoky salmon with fresh herbs, creating a dish that's packed with flavor and brimming with gourmet appeal.
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Recipe Information
Ingredients
- 4 pieces eggs
- 2 tablespoons milk
- 1 tablespoon butter
- 2 ounces smoked salmon
- 1 tablespoon fresh dill
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 2 pieces toast or bagels (optional, for serving)
Instructions
Crack the eggs into a mixing bowl. Add the milk, salt, and black pepper. Whisk the mixture thoroughly until well combined and slightly frothy.
Chop the fresh dill finely and roughly tear the smoked salmon into smaller pieces. Set these aside.
Place a non-stick skillet over medium-low heat. Add the butter and allow it to melt, coating the pan evenly.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds to begin setting.
Using a silicone spatula, gently push the eggs from the edges toward the center of the skillet, forming soft curds.
Continue this folding motion, letting the eggs cook slowly. Do not over-stir, as this will break up the curds and make the eggs rubbery.
When the eggs are about 90% cooked but still slightly runny, add the smoked salmon and dill. Gently fold them into the eggs until evenly distributed.
Remove the skillet from the heat while the eggs are still just slightly undercooked. The residual heat will finish cooking them.
Serve immediately on toasted bread or bagels, if desired, for a complete meal. Garnish with additional dill for presentation, if preferred.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 204 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
