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scrambled eggs with smoked salmon, cream cheese, chives nad dill on a crackled plate with toasted bagels-2

Scrambled Eggs with Smoked Salmon & Cream Cheese

This classic is now low FODMAP, using lactose-free cream cheese.

Course: Breakfast, brunch
Cuisine: American, Jewish
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: 6 Servings
Calories: 311 kcal
Author: Dédé Wilson


  • 12 large eggs, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 ounces (225 g) cold-smoked salmon, torn or cut into bite-sized pieces, divided
  • 4 ounces (115 g) lactose-free cream cheese, divided, such as Green Valley Organics
  • Fresh chives
  • Fresh dill


  1. Whisk eggs very well in a large bowl with a splash of water and season well with salt and pepper; set aside.
  2. Melt butter in a large, nonstick skillet until foamy over low-medium heat, swirling it around to coat the pan bottom and up the sides a little bit. Add the eggs and cook gently for a minute or two, then begin to bring the edges in towards the center as they begin to set. Dot the surface with half of the smoked salmon and half of the cream cheese and continue to scramble the eggs until they are light and fluffy, but still a tad moist and not dry. Quickly dot the surface with remaining smoked salmon and cream cheese, add some snipped chives and fresh dill, to taste, and serve immediately.



  • As described, the flavor of your finished dish is dependent on the flavor of your smoked salmon. If possible, taste before you buy, or ask for guidance from the purveyor.
Nutrition Facts
Scrambled Eggs with Smoked Salmon & Cream Cheese
Amount Per Serving
Calories 311 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g20%
Cholesterol 422mg141%
Sodium 908mg38%
Potassium 156mg4%
Carbohydrates 2g1%
Sugar 1g1%
Protein 21g42%
Vitamin A 695IU14%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.