Soft Scrambled Eggs With Smoked Salmon And Chive Cream Cheese

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

American · 20 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 6 eggs
• 6 oz, sliced cold-smoked salmon
• 4 oz, softened cream cheese
• 2 tbsp unsalted butter
• 1, sliced avocado
• 1/4 cup, chopped fresh chives
• 1 tbsp, drained capers
• 1/2 cup, halved cherry tomatoes
• 1, cut in wedges lemon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Beat the cream cheese with the chives and a grind of pepper until it is spreadable, and set it out so it does not seize on the hot eggs.
2. Whisk the eggs with the salt until they are completely uniform in color, with no streaks of white left.
3. Melt the butter in a nonstick skillet over low heat, pour in the eggs, and stir slowly and constantly with a rubber spatula for 5 to 6 minutes, pulling curds in from the edges. Take the pan off the heat while they still look slightly wet, because they finish cooking on the plate.
4. Spoon the eggs onto plates and drape the smoked salmon over them so it warms without cooking.
5. Add a spoonful of the chive cream cheese, the avocado, tomatoes and capers, and squeeze a lemon wedge over the top.

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

← Browse the cookbook