The Dubliner Recipe

Prepare eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogenous and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour in the egg mixture. Let the eggs sit undisturbed for about 20 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue to cook, folding occasionally, for 2–3 minutes until eggs are mostly set but still moist and slightly glossy—do not overcook.

Finish with scallions

Stir in 2 tablespoons thinly sliced scallions during the last 30 seconds of cooking. Remove the pan from heat when eggs reach a soft, slightly underdone texture; residual heat will finish them. Taste and adjust seasoning if needed. Keep warm while assembling remaining components.

Prepare cream cheese

Place 2 ounces softened cream cheese in a small bowl. Add 1 teaspoon finely chopped fresh dill (optional) and the juice of half a lemon (about 1/2 lemon). Mix until smooth and slightly loosened. If the cream cheese is too thick, add up to 1 teaspoon water or more lemon juice to reach a spreadable consistency.

Arrange smoked salmon: Lay 3 ounces of smoked salmon slices on a plate or on top of the toasted bread. Spoon or spread the prepared cream cheese alongside or on the toast. Scatter 1 teaspoon capers over the salmon if using, and garnish with a tiny extra squeeze of lemon.

Combine fruit

In a medium bowl combine 1/2 cup quartered strawberries, 1/2 cup halved seedless grapes, 1/2 cup diced pineapple, and 1 peeled sliced kiwi. Gently toss to mix.

Dress fruit

Drizzle 1 teaspoon honey and 1 teaspoon fresh lemon juice over the fruit. Add 1 teaspoon chopped fresh mint if desired. Toss once more to evenly coat. Taste and add a touch more honey or lemon if needed. Chill briefly if you prefer it cold.

Toast 1 slice sourdough or rye and butter lightly if desired. Place toast on plate. Spoon the scrambled eggs with scallions onto the toast or beside it. Arrange smoked salmon and cream cheese on the plate or on the toast. Serve the fresh fruit salad in a small bowl alongside. Garnish the whole plate with an extra sprinkle of chopped scallions or dill and an additional lemon wedge if desired.