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Scrambled eggs with smoked salmon

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Ingredients for 4 servings:

  • 1 bunch dill, small
  • 8 m.-sized eggs
  • 100 ml milk
  • Salt
  • nutmeg
  • 100 g smoked salmon
  • 2 tbsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the dill, shake dry, remove the tips, and chop. Whisk the eggs with the milk, salt, and nutmeg. Cut the salmon into strips and mix with the dill. Melt the butter in a non-stick pan over low heat. Pour the egg mixture into the hot butter and let it set, occasionally using a spatula to push the egg from the edge to the center. Once the eggs are about two-thirds set, fold in the salmon and dill mixture and let it heat briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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