I’ve been creating more Reels on Instagram these days because for many folks – they prefer to watch recipes, than read them. I’m not so sure that it makes total sense to me because I’m such an avid cookbook enthusiast, but if that’s where things are headed, I’m in. Creating quick videos is not that difficult with a mini tri-pod and an i-phone. The most difficult thing when creating videos is not to forget to take a good picture of my dish before enjoying it. That being said, this dish for soft scrambled eggs with salmon and a touch of dilly yogurt was fun to create, and makes an outstanding breakfast for two.
Soft scrambled eggs begin 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 are much richer that way. Salmon of any kind that is 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 sets this dish apart and with a dollop or two — it changes everything. The soft creamy texture of this meal 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 to scoop up the eggs isn’t a bad idea either.
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
- 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!