The Dubliner Recipe

Whisk eggs

Crack the eggs into a medium bowl. Add the whole milk, salt and black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds).

Prepare scallions

Thinly slice the scallions (white and green parts). Reserve a small pinch of green for garnish.

Heat an 8-inch nonstick skillet over medium-low heat. Add the butter and let it melt, coating the pan. Add the sliced scallions and gently soften for 30–45 seconds—do not brown.

Pour the egg mixture into the pan. Let sit undisturbed 10–15 seconds then using a silicone spatula, gently push set edges toward the center, folding the eggs. Continue to cook slowly, folding every 10–15 seconds until softly set but still slightly glossy (about 2–3 minutes). Remove from heat while slightly underdone; carryover heat will finish cooking.

Taste and adjust seasoning with a little extra salt or pepper if needed. Keep warm while assembling.

If serving bagel or toast, toast now and lightly butter if desired.

In a small bowl, combine the softened cream cheese with chopped dill and the juice from half a lemon. Stir until smooth and season with a light grind of black pepper. If using capers, fold them in now or set aside to garnish.

Arrange smoked salmon slices on a plate. If you prefer, tear or fold slices into ribbon-like pieces for easier portioning.

To assemble: spread a thin layer of dill cream cheese on the toast or bagel halves (or serve cream cheese on the side). Pile warm scrambled eggs alongside or on top of the cream cheese. Drape smoked salmon over or beside the eggs. Garnish with reserved scallion greens and an extra small squeeze of lemon over the salmon.

In a small bowl, combine the strawberries, blueberries and grapes. Drizzle with honey and fresh lemon juice. Toss gently to combine.

Taste and if desired stir in chopped mint. Chill briefly or serve immediately alongside the eggs and salmon.

Place the scrambled eggs on one side of the plate, the smoked salmon and cream cheese (or toast with cream cheese and salmon) next to it, and a generous scoop of fruit salad on the side. Garnish with extra dill, scallion greens and a few capers if using.

Serve immediately while eggs are warm and fruit is fresh.