Prep: 7 minutes; Cook: 12 minutes. Cut the cream cheese while chilled, and let stand at room temperature about 15 minutes before using.

Sarabeth Levine

Gallery

Yunhee Kim; Styling: Dawn Sinkowski

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, using a stick blender or whisk, beat the eggs until completely combined. Add the salt and pepper.

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  • In a nonstick medium skillet, heat the butter over medium heat just until very hot. Add the eggs and reduce heat to medium-low. Cook until set around the edges. Using a heatproof rubber spatula, fold the eggs over on themselves. Repeat folding. Continue cooking until the eggs are set into soft, moist curds, about 10 minutes.

  • Reduce heat to low. Add cream cheese and salmon to eggs and fold until cream cheese is incorporated, about 2 minutes. Remove from heat.

  • Serve a scoop of eggs (about 1/2 cup) over 1/2 slice of toast. Sprinkle with chopped chives.

Nutrition Facts

145 calories; fat 8g; saturated fat 3g; mono fat 3g; poly fat 1g; protein 11g; carbohydrates 7g; fiber 1g; cholesterol 220mg; iron 1mg; sodium 488mg; calcium 52mg.