Scrambled Eggs with Smoked Salmon and Dill

Scrambled eggs are elegant. Smoked salmon is a treat. Together that makes an elegant breakfast on mother's day.

• 12 large eggs
• 1 tablespoon fresh dill, minced
• 1/2 teaspoon salt
• Freshly milled black pepper to taste
• 3 tablespoons butter
• 4 ounces smoked salmon

METHOD

Break eggs into a large bowl. Using a whisk, beat until fluffy. Whisk in dill, salt and pepper.

Heat a large skillet. When very hot, but not smoking, swirl in butter. As soon as butter is melted, pour in eggs. Cook for about 4 minutes to partially set.

When eggs are beginning to se, distribute salmon pieces. Stir and cook one minute more.

Serve in popover cradles.

Serves: 6

Contributor: Andrew Fishbein

Visit Andrew's elegant B & B: Harrison House

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