A quick warm and cozy breakfast or dinner of Soft Scrambled Eggs with Salmon and Dilly Yogurt is not only delicious, but seasonally fresh, and easy to put together.
Soft scrambled eggs start with good eggs that are whisked together with a pinch of salt and cream. I prefer a splash of cream in my eggs because I do notice they turn out much fluffier that way. Salmon of any kind, either smoked, cured or leftover from a previous dinner will work beautifully. You don’t need too much, just about three ounces or so for this recipe.
The dilly yogurt is what completes this recipe and adding a dollop or two — it becomes a meal-changer. The soft creamy texture of the eggs with hints of herby dill will put an immediate smile on your face, and serving it with a nice toasted bagel, or piece of sourdough bread is always a good idea.
Ingredients
1/2 tablespoon butter
5 large eggs
1 tablespoon cream
3 ounces cooked salmon – roasted, smoked or cured, torn into pieces
5 sprigs fresh dill, mince 3
1/2 cup low-fat or whole milk yogurt – sheep’s milk was my preference
(Serves 2)
To Prepare:
- In a large non-stick skillet over medium heat, add butter and melt. Swirl around pan to cover bottom.
- Whisk eggs and cream together and pour into skillet. Stir gently, but continuously until soft curds begin to form.
- Add salmon and stir. Turn heat off, and fold salmon into eggs gently. Add 1/2 teaspoon dill into eggs, stir.
- In small bowl, whisk together yogurt and remaining minced dill. Spoon eggs into a dish and dollop with yogurt. Top with remaining sprigs of dill. Enjoy!
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