Salmon Scramble* Recipe

Prepare eggs

Crack the eggs into a medium mixing bowl. Add the milk or half-and-half, lemon zest, sea salt and freshly ground black pepper. Whisk until combined and slightly frothy. This adds air for tender curds.

Warm pan

Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon of the butter and let it melt gently until foamy but not browned.

Cook eggs slowly

Pour the whisked eggs into the warmed skillet. Let the eggs sit undisturbed for about 15–20 seconds until they just start to set at the edges. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue to move slowly and intermittently — do not stir constantly. Reduce heat if the eggs are cooking too quickly or becoming dry.

Add creaminess

When the eggs are about 70% set but still glossy and slightly runny, add the remaining 1 tablespoon of butter and the optional cream cheese or crème fraîche in small dollops across the surface. Fold gently to incorporate; this will stop the cooking and make the scramble creamy.

Add salmon and herbs

Gently fold in the flaked salmon, chopped dill and most of the sliced chives into the eggs. Heat just until the salmon is warmed through and the eggs reach a soft, custardy texture—this should take 30–60 seconds. Taste and adjust seasoning with additional salt or pepper if needed.

Finish

Remove the pan from heat while the eggs are still slightly more set than you want; they will continue to cook from residual heat. Give a final gentle fold and transfer the scramble to a warm plate.

Toast the sourdough or brioche slices until golden and warm. If desired, lightly butter the toast.

Divide the salmon scramble across the toasted slices or serve alongside on a platter. Garnish with the reserved chives and a sprinkle of extra black pepper if using. Serve with lemon wedges for a bright squeeze over the eggs.

Serve immediately while warm.