A short list of ingredients takes eggs to new heights in this quick-cooking dish that’s perfect for breakfast, brunch, or breakfast for dinner.
This wasn’t my initial dinner plan, but when I realized I had some leftover smoked salmon (from the recipe I originally made to go with my Brown Soda Bread with Steel Cut Oats), I thought back to a restaurant meal I wanted to recreate.
The chef kindly shared the recipe for this egg-based dish, which called for an 8-ounce package of cream cheese for 10 eggs, along with a generous amount of heavy cream. It was a restaurant favorite, although the dish was actually a little rich for my liking.
I happened to have a 3-ounce package of cream cheese on hand and figured I would use that. I ended up using just over half for eight eggs, and it was plenty to flavor the eggs in a creamy, unique way. One to one-and-a-half slices of smoked salmon for every two eggs is an equally good ratio.
As a helpful tip, dice the cream cheese and keep in the fridge until ready to toss in the pan.
I paired the flavorful eggs with a side of Sautéed Kale with Pancetta. It was an easy meal that felt special too.
Although we ate the eggs for dinner, this would be an amazing breakfast or brunch dish and perfect for company!
- 1 tablespoon butter or olive oil
- 8 eggs, beaten
- Kosher salt and fresh black pepper
- 1½ – 2 ounces cream cheese, diced and cold
- 5 slices smoked salmon
- Fresh chives, snipped
Heat the butter or olive oil in a large skillet over medium-low heat. Add the eggs and scramble them, adding a pinch of salt and a few grinds of the pepper mill. (Tip: I go light on the salt at first, as the smoked salmon adds salty flavor, and you can always add more later.)
When eggs are just about cooked to your liking, gently stir in the cream cheese, followed by the smoked salmon. Remove from the heat, garnish with snipped chives, and enjoy.