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June 2003 Issue
Scramblers: Part 1
by Ronda L. Halpin
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Eggs are beautiful things. They are tasty, easy and provide a lot of nutritional value. What's better is how incredibly versatile they are. But, when it comes to eggs, it's hard to beat scrambled eggs. They are fast, easy and tasty -- especially when you play with the ingredients. So, over the next few months, we'll be taking a look at how to dress up this easy dish to make morning meals that are both fast and elegant.

We begin our adventure with a simple dish featuring sour cream, dill and smoked salmon. This rendition was actually inspired by a unique poached egg dish that I once had that featured smoked salmon and a sour cream-dill sauce. While I've also played with my own version of that dish -- that's a future column -- I enjoyed the flavors so much that I put together this easy version featuring the fast and fabulous scrambled egg. In fact, paired with some sautéed asparagus, this can be one top notch dinner too! I hope you enjoy it as much as I do.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Smoked Salmon and Eggs

  • 5 eggs
  • 2 T. sour cream
  • 1 T. butter
  • Salt and pepper to taste
  • 1 T. chopped fresh dill
  • 1 oz. smoked salmon, diced
In a medium skillet over medium-high heat, stir the eggs, sour cream and butter. Beat the mixture lightly to break up the eggs. Turn the heat down and stir the eggs constantly until very lightly set, but still creamy --about 8 minutes. Stir in the salt and white pepper to taste. Add the dill and smoked salmon and mix well. Continue cooking until the eggs are set to your tastes. Serve immediately.
  • Yields: 2 servings
  • Preparation Time: 10 minutes

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