Smoked Salmon Scrambled Eggs

Ingredients

• 6 whole large eggs
• 100 g smoked salmon
• 2 tbsp butter
• 2 tbsp whole milk
• ¼ tsp sea salt
• ⅛ tsp freshly ground black pepper
• 1 tbsp fresh dill
• 2 whole lemon wedges

Instructions

1. 1

   Crack eggs into a bowl and whisk together with milk, salt, and pepper until well combined and pale. Cut the smoked salmon into bite-sized pieces.

2. 2

   Heat butter in a large non-stick skillet over medium heat until foaming. Once the foam subsides, pour in the egg mixture and let it sit for 10–15 seconds without stirring.

3. 3

   Using a silicone spatula, gently push the eggs from the edges toward the centre, tilting the pan so uncooked egg flows to the edges. Repeat this motion every 10–15 seconds for 3–4 minutes, maintaining gentle, continuous movement.

4. 4

   When the eggs are still slightly creamy and just set (not dry), fold in the smoked salmon pieces and fresh dill. Remove from heat immediately—the residual heat will finish the cooking.

5. 5

   Divide between two warm plates and serve at once with lemon wedges on the side. The acidity of the lemon brightens the richness of the salmon and eggs.

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