Smoked Salmon Scramble

1. 1
   prep

   Prep the smoked salmon and chives.

   1.Slice smoked salmon into thin ribbons about 1 cm wide.

   2.Finely chop fresh chives and set aside.

   3.Cube cream cheese into small pea-sized pieces.
2. 2
   mix

   Whisk the eggs.

   1.Crack eggs into a medium mixing bowl.

   2.Add a pinch of salt and whisk vigorously until uniform and slightly frothy, about 30 seconds.

   TIPVigorous whisking incorporates air for fluffier curds.
3. 3
   saute · ~2 min

   Melt butter and start the eggs.

   1.Place non-stick skillet over medium-low heat and add butter.

   2.Once butter melts and foams, pour in the whisked eggs.

   3.Let sit undisturbed for 15 seconds until edges just begin to set.
4. 4
   saute · ~3 min

   Gently scramble the eggs.

   1.Using a silicone spatula, push eggs from edges toward center in slow, sweeping motions.

   2.Continue gently folding until eggs are mostly set but still glossy and slightly wet, about 2-3 minutes.

   TIPKeep heat on medium-low — high heat makes eggs rubbery. Soft, custardy curds are the goal.
5. 5
   mix · ~1 min

   Fold in smoked salmon and cream cheese.

   1.Remove skillet from heat immediately.

   2.Scatter smoked salmon ribbons and cream cheese cubes over the eggs.

   3.Fold gently — residual heat warms the salmon and softens the cream cheese without cooking either through.

   4.Crack black pepper over the top.
6. 6
   serve

   Garnish with chives and serve immediately.

   1.Transfer scramble to warmed plates or into small bowls.

   2.Shower generously with fresh chives and serve right away.

   TIPServe with toasted sourdough or a lightly dressed arugula salad alongside.

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