The Dubliner Recipe

Whisk eggs

Crack the 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk thoroughly until yolks and whites are completely combined and mixture is slightly frothy.

Prep scallions

Thinly slice 2 scallions, separating the white and pale-green parts from the dark-green tops. Reserve the dark-green tops for garnish.

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Add the egg mixture and let it sit undisturbed for about 10–15 seconds until edges begin to set. With a heatproof spatula, gently stir and fold the eggs, moving them from the edges to the center. Continue folding slowly and cook until the curds are just set but still moist and slightly creamy, about 2–3 minutes total. Remove from heat a little before fully set — carryover heat will finish cooking. Fold in the reserved sliced scallion whites and most of the dark-green tops (reserve a pinch for garnish). Taste and adjust seasoning with a pinch more salt or pepper if needed.

Make lemon-dill cream cheese

In a small bowl, combine 3 tablespoons softened cream cheese with 1/2 tablespoon fresh lemon juice and 1 teaspoon chopped fresh dill (or 1/2 teaspoon dried dill). Stir until smooth. If using capers, chop them finely and fold in 1 teaspoon for briny contrast.

Arrange smoked salmon

Lay out 4 ounces of sliced smoked salmon on a plate or directly on the toasted bagel/bread. If serving on the side, loosely fold slices into ribbons for an attractive presentation.

Assemble

Spread the lemon-dill cream cheese on the toasted bagel halves or toast. Pile the warm creamy scrambled eggs onto one half or alongside the salmon. Drape smoked salmon slices over or next to the eggs. Garnish with reserved scallion tops and a little extra dill. Serve with lemon wedge on the side for squeezing over the salmon.

Prepare fruit

In a medium bowl combine 1/2 cup quartered strawberries, 1/2 cup blueberries, 1/2 cup halved green grapes, and 1/2 cup orange or mandarin segments.

Dress fruit

Drizzle 1 teaspoon honey and 1/2 teaspoon fresh lemon juice over the fruit. Add 1 teaspoon chopped fresh mint if using. Toss gently to combine. Taste and add a tiny pinch of salt if fruit tastes flat. Chill briefly if desired.

Place the assembled bagel or toast with cream cheese, scrambled eggs, and smoked salmon on a serving plate. Arrange the fruit salad on the side in a small bowl or on the plate. Garnish plate with extra scallion tops and a lemon wedge. Serve immediately while the eggs are warm and the fruit is cool.