Smoked Salmon & Dill Scramble

I love the freshness of dill and there are two things that blend well with dill: eggs and salmon. Well, three if you include pickles. For today’s breakfast, I’m blending dill, smoked salmon, and eggs. I will leave the dill pickles for another time. This is a fresh and tangy breakfast that awakens the senses and gets your day off to a great start.

Scramble (1)

In a large bowl crack in 8 eggs, 1/4 cup milk and 1 tablespoon of fresh chopped dill. Whisk until blended.

Scramble (2)

In a large nonstick skillet heat 2 tablespoons of butter over medium-heat until melted. Pour in the eggs and gently fold and break up eggs forming large soft curds.

Scramble (3)

Add 4 ounces each of whipped cream cheese and flaked smoked salmon. Gently stir until the cheese is melted and blended into the eggs.

Scramble (4)
Scramble (5)

Serve with multigrain toast and serve immediately. – Ella

Smoked Salmon & Dill Scramble

  • Servings: 4
  • Difficulty: easy
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• 8 eggs
• ¼ cup milk
• 2 tablespoon fresh dill, chopped
• 2 tablespoons butter
• 4 ounces whipped cream cheese
• 4 ounces smoked salmon, flaked
• Salt and pepper, to taste


  1. Crack the eggs into a bowl, add milk, and dill. Whisk until blended.
  2. Heat 2 tablespoons of butter in a skillet over medium-heat until hot. Pour in eggs.
  3. As the eggs begin to set, gently fold and break up the eggs, forming large soft curds.
  4. Add the cream cheese and smoked salmon and gently stir until the cheese is melted.
  5. Serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!