Smoked Salmon Scrambled Eggs

Breakfast for dinner is a very popular option at our house, and at many other houses as well.  In addition to enthusiastic eaters, whipping up a breakfast is great because breakfast dishes tend to be fairly quick to prepare.  When I lived in New York City, smoked salmon was a staple in a lot of breakfasts, either with eggs or in a bagel with cream cheese.  I still love the combination and now usually add the salmon to softy scrambled eggs.  For a dinner, I would serve this with sweet potato oven fries and a big salad. For a guest brunch, I would add a fruit salad and toast for those who eat bread.

Smoked Salmon Scrambled Eggs

6 eggs, beaten
butter
optional: 2 T heavy cream or 1 oz. cream cheese in small pieces
2 oz. smoked salmon, cut into small pieces
1 T chopped chives

In a mixing bowl, beat the eggs to combine well, adding cream if you are using this. Heat butter in a pan to medium and allow it to melt completely. Add the eggs and cook slowly on low heat.  As the eggs on the bottom of the pan begin to set, gently stir, allowing the liquid parts to cook.  Just before eggs are to the consistency you like, add the smoked salmon and small pieces of cream cheese if using. Stir gently so the salmon retains some chunks.  Place on a serving plate and sprinkle with chopped chives.

shared at $5 Dinners, Pennywise Platter, Food Renegade, Ultimate Recipe Swap, and Tempt My Tummy Tuesday