Soft Scrambled Eggs with Salmon and Cream Cheese
Servings: 2 Servings
Calories: 350kcal
Ingredients
- 1/4 pound salmon cooked and flaked apart
- 3 Tbsp cream cheese cubed
- 4 eggs
- 2 Tbsp half n half
- 1 Tbsp butter
- 1/2 tsp salt
- 1 tbsp chives chopped
Instructions
- Whisk together eggs and half n half
- Over low heat, melt butter in a non-stick skillet
- Pour eggs into skillet
- Stir for 10-15 minutes until almost cooked, lifting the cooked eggs off the bottom and allowing the runny eggs to make contact with the bottom of the skillet
- Add salmon and cream cheese and combine
- Season with salt
- Remove from heat and serve (eggs should be slightly runny when removed from heat)
- Garnish with chopped chives, if desired
Notes
- Use a good quality non stick skillet to keep the eggs from sticking to the pan
- Use a silicone spatula for stirring so that you don't scratch your skillet
- Remove the eggs from the heat when they are still slightly runny so that they aren't over cooked when served
- Smoked salmon would be a great substitute for the salmon
- Fresh dill would be a great garnish that pairs well with salmon
Nutrition
Calories: 350kcal | Carbohydrates: 2g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 403mg | Sodium: 857mg | Potassium: 449mg | Sugar: 1g | Vitamin A: 995IU | Calcium: 93mg | Iron: 2mg