Smoked Salmon Scramble with Chives

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Fish · pescatarian

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Ingredients

• 4 large eggs
• 3 oz cold-smoked salmon
• 1 1/2 oz cream cheese
• 1 tbsp unsalted butter
• 1 1/2 tbsp chives
• 1/2 tbsp capers
• 1/4 tsp black pepper
• 1 lemon
• 2 slices rye bread

Method (tap to check — screen stays awake)

1. Whisk the eggs 30 seconds until there are no streaks of white. Do not season them yet; salt now makes them weep in the pan.
2. Cut the cream cheese into small cubes and slice the salmon into ribbons. Toast the rye.
3. Melt the butter in a nonstick skillet over medium-low and pour in the eggs.
4. Stir constantly with a silicone spatula for 4 to 5 minutes, pulling large soft curds from the base; low and slow is the entire technique.
5. When the eggs are almost set, fold in the cream cheese and salmon and cook 1 minute more, until the eggs are fully set and the cheese has streaked through.
6. Off the heat, add the chives, capers, pepper and a squeeze of lemon, and serve on the rye straight away.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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