Smoked Salmon and Cheddar Scramble

1. 1
   prep · ~5 min

   Prep the ingredients.

   1.Crack all 8 eggs into a medium mixing bowl.

   2.Add 2 tbsp whole milk, 1 pinch salt, and 1 pinch black pepper.

   3.Whisk vigorously until fully combined and slightly frothy, about 30 seconds.

   4.Slice smoked salmon into thin ribbons and grate the cheddar cheese.

   5.Finely chop the chives for garnish.
2. 2
   saute · ~2 min

   Melt the butter and start the eggs.

   1.Place a nonstick skillet over medium-low heat and add the butter.

   2.Once butter melts and foams but does not brown, pour in the whisked egg mixture.

   3.Let the eggs sit undisturbed for 20-30 seconds until the edges just start to set.

   TIPMedium-low heat is key — high heat makes scrambled eggs tough and watery.
3. 3
   saute · ~4 min

   Gently scramble the eggs.

   1.Using a rubber spatula, push the eggs from the edges toward the center with slow, sweeping motions.

   2.Continue folding and moving the eggs every 30 seconds as soft curds form.

   3.Cook until the eggs are mostly set but still glossy and slightly wet on top, about 3-4 minutes total.

   TIPPull the pan off the heat a full minute before the eggs look fully cooked — residual heat will finish them.
4. 4
   assemble · ~1 min

   Fold in the salmon and cheese.

   1.Remove the skillet from heat immediately.

   2.Scatter the smoked salmon ribbons and grated cheddar over the eggs.

   3.Gently fold everything together — the residual heat will warm the salmon and melt the cheese without overcooking either.

   TIPNever cook smoked salmon — direct heat turns it tough and chalky.
5. 5
   garnish

   Finish with chives and serve immediately.

   Divide the scramble between plates or pile onto warm buttered toast. Sprinkle generously with fresh chives and serve at once while soft and creamy.

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