Soft-Scrambled Eggs with Smoked Salmon & Chives
Silky French-style soft scrambled eggs with ribbons of smoked salmon and chives. A 10-minute keto brunch with under 2 net carbs, fit for a special morning.
- Prep5 min
- Cook8 min
- Serves2
Soft scrambled eggs are a slow-and-low technique: constant stirring over gentle heat builds tiny, custardy curds. A knob of cream cheese at the end keeps them creamy, and smoked salmon and chives make a plain breakfast feel like a hotel brunch.
Nutrition per serving (estimated)
Method
- Whisk the eggs with a pinch of salt until completely uniform. Do not add milk.
- Melt the butter in a nonstick skillet over low heat. Pour in the eggs and stir slowly and constantly with a silicone spatula, scraping the bottom, for 5 to 7 minutes.
- When the eggs look like loose, creamy custard, remove from the heat and stir in the cream cheese so it melts through.
- Divide between warm plates. Top with the smoked salmon, chives and pepper.
Chef’s notes
- Pull the pan off the heat when the eggs still look a little wet. They continue to cook on the plate.
- A splash of heavy cream folded in at the end makes them even silkier.
Storage: Best fresh.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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