A delightful twist on the classic scrambled eggs with smoked salmon, enhanced with creamy cheese and fresh herbs.
Break the smoked salmon into small pieces.
Use a fork to easily flake the salmon into pieces.
In a medium bowl, whisk the eggs until they are light and frothy.
Whisking the eggs well incorporates air, making them fluffier.
In a small bowl, mix the cream cheese and dill until well combined.
Ensure the cream cheese is at room temperature for easier mixing.
Heat the butter in a nonstick sauté pan over medium heat until melted.
Swirl the butter around the pan to coat it evenly.
Pour the whisked eggs into the pan and let them cook slightly.
Do not stir immediately; let the eggs set slightly for a creamier texture.
Add the smoked salmon, cream cheese mixture, and white pepper to the eggs.
Distribute the ingredients evenly for consistent flavor.
Using a rubber spatula, gently pull the cooked edges of the eggs toward the center, allowing the uncooked eggs to flow to the edges.
This technique ensures even cooking without over-stirring.
Continue cooking and gently stirring until the eggs are set to your desired consistency.
Remove the pan from heat slightly before the eggs are fully set, as they will continue to cook from residual heat.
Serve the scramble immediately, garnished with additional dill if desired.
Serve on warm plates to keep the dish hot longer.
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