Salmon Scrambled Eggs
From Weekly Wisdom — September 2000
Eggs Recipes | Fish and Seafood Recipes
Yield: Makes 4 servings.
- 8 large eggs
- 1/4 cup sour cream
- 2 tablespoons butter
- salt and pepper, to taste
- 3 tablespoons chopped dill
- 3 ounces smoked salmon, diced
Combine eggs, sour cream, and butter in the top of a double boiler, and heat over simmering water, stirring gently for about 10 minutes until the eggs are barely set. Season with salt, pepper, and dill, then stir in the smoked salmon. Serve immediately with toast.
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