Smoked Fish and Scrambled Egg

Name: Smoked Fish Scrambled Egg
Total time: 10 min
Ingredients: 1/2 tablespoon (or more, if you’d like) butter, or olive oil; 1 egg; Salt and freshly ground pepper to taste; 2 teaspoons cream cheese (optional), at room temperature; Chopped dill, to taste (optional); About 2-3 ounces (eyeball it; use what you’d like) smoked salmon or sable, broken up into bite-sized pieces; Pickle salt (optional)

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Makes 1 serving 1x

Time 10 minutes

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Ingredients

1/2 tablespoon (or more, if you’d like) butter, or olive oil
1 egg
Salt and freshly ground pepper to taste
2 teaspoons cream cheese (optional), at room temperature
Chopped dill, to taste (optional)
About 2–3 ounces (eyeball it; use what you’d like) smoked salmon or sable, broken up into bite-sized pieces
Pickle salt (optional)

Instructions

Beat the egg in a bowl. Season with salt and pepper. Stir in the cream cheese and/or dill, if you’re using.
Put a small skillet (nonstick is best here) over medium heat for about 1 minute. Add the butter or oil and swirl it around the pan. After the butter melts, but before it foams, turn the heat to low.
Add the egg to the skillet and sprinkle the smoked fish on top. Cook over low heat, stirring occasionally. At first nothing will happen. Don’t lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. Serve immediately, sprinkled with pickle salt and/or dill if you’d like.