Smoked Salmon & Herb Ricotta Scramble with Charred Scallion Toast

Soft scrambled eggs meet silky smoked salmon in a brunch classic with Nordic deli roots. Herb-flecked ricotta and deeply charred scallion toast add creaminess and smoky crunch to this quick skillet plate.

Serves 3

Estimate for one serving

• 510 cal
• 32g protein
• 22g carbs
• 32g fat
• 3g fiber

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Ingredients

• 9 large eggs
• 6 oz smoked salmon
• 3/4 cup whole milk ricotta
• 1/4 cup fresh chives
• 3 tbsp fresh dill
• 6 scallions
• 3 slices (about 4 oz total) sourdough bread
• 2 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper

Instructions

1. 1Whisk eggs with cold water, half the salt, and pepper until uniform.
2. 2In a small bowl, fold ricotta with chopped chives, dill, lemon zest, and salt; set aside.
3. 3Heat olive oil in a large nonstick skillet over medium-high. Add scallions (trimmed), cook 2–3 min until deeply charred on one side, remove and reserve.
4. 4Lower heat to medium-low, add remaining oil. Pour in eggs and cook gently, folding every 15 seconds until just set but still creamy (about 4 min).
5. 5Remove from heat, gently fold in torn smoked salmon.
6. 6Toast sourdough until deep golden. Rub each slice lightly with a charred scallion for aromatic flavor.
7. 7Plate: spoon eggs beside ricotta dollop and one slice of scallion-rubbed toast. Garnish with extra herbs.