Smoked Salmon & Dill Scrambled Eggs

Serves 4 · 10 min prep · 8 min cook

Ingredients

• 8 large eggs
• 1/4 cup heavy cream
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 2 tbsp unsalted butter
• 6 oz cold-smoked salmon
• 1/4 cup packed fresh dill fronds
• 2 tbsp chives
• 1 lemon
• 8 pieces rye crispbread or thin rye toast
• 1/4 cup crème fraîche

Instructions

1. 1Crack the eggs into a medium bowl. Add the heavy cream, sea salt, and white pepper, then whisk vigorously for a full minute until the mixture is uniform, pale, and slightly frothy.
2. 2Finely chop most of the dill fronds and all of the chives, reserving a few pretty dill sprigs for garnish. Zest half the lemon and cut the rest into wedges.
3. 3Tear or slice the smoked salmon into bite-size ribbons so it will fold easily into the finished eggs.
4. 4Place a 10-inch nonstick skillet over medium-low heat and add the butter. Let it melt slowly until it foams but does not brown.
5. 5Pour the egg mixture into the skillet. Using a silicone spatula, stir slowly in sweeping figure-eight motions, scraping the bottom and sides constantly so soft curds form.
6. 6Continue cooking and stirring for 4 to 6 minutes total; the eggs should look creamy and barely set, still slightly glossy and wet in places. Remove the pan from heat while they still look a touch underdone—they will finish with residual heat.
7. 7Immediately fold in the smoked salmon ribbons, chopped dill, chives, and lemon zest. The residual warmth will gently warm the salmon without cooking it further.
8. 8Taste and adjust seasoning with a pinch more salt or a grind of white pepper if needed. The eggs should taste bright and herbaceous.
9. 9Spoon the scrambled eggs onto warm plates beside two pieces of rye crispbread. Add a small spoonful of crème fraîche on each plate, garnish with reserved dill sprigs, and serve with lemon wedges for squeezing.