Soft Scrambled Eggs with Salmon and Dilly Yogurt Recipe

Make the best Soft Scrambled Eggs with Dilly Yogurt—creamy, fluffy eggs paired with tangy, herb-infused yogurt for a delicious breakfast.

Soft Scrambled Eggs with Salmon begin by using good quality eggs that are whisked together with a pinch of salt and cream.  I believe by adding a splash of cream the eggs turn out much fluffier, which matters in a super soft scramble.

Salmon of any kind, either smoked, cured or leftover from a previous dinner will work beautifully in these Soft Scrambled Eggs with Salmon.  You don’t need too much, just about three ounces or so to fold into the beautiful curd towards the end of cooking.

The dilly yogurt is what completes these Soft Scrambled Eggs with Salmon and Dilly Yogurt and will make it one of your favorite breakfasts to come.  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.

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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:

1. In a large non-stick skillet over medium heat, add butter and melt.  Swirl around pan to cover bottom.
2. Whisk eggs and cream together and pour into skillet.  Stir gently, but continuously until soft curds begin to form.
3. Add salmon and stir.  Turn heat off, and fold salmon into eggs gently.  Add 1/2 teaspoon dill into eggs, stir.
4. 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!

These Soft Scrambled Eggs with Salmon and Dilly Yogurt make a great dinner as well — warm and cozy food that’s easy to make!