Warm croissants start with jam or marmalade round out this elegant brunch dish, a combination of eggs with the rich taste of cream cheese and smoked salmon.
8 large eggs
1 tablespoon butter or margarine
2 tablespoon sour cream
1 package (3 ounces) Cream cheese, cut into ½ inch cubes
2 ounces lox or smoked salmon, cut into narrow strips
Pinch ground Black pepper
Snipped dill
In a large bowl,beat eggs and sour cream. Start and pepper. In a large skillet melt butter over medium low heat, swirling the pan to coat evenly. Pour the egg mixture and cook, lightly stirring, until the eggs begin to set., about four minutes.
Distribute cream cheese and lox evenly over the top of the scrambled eggs. Reduce the heat to low, cover, and cook just until the cream cheese begins to soften, one to 2 minutes.
Cuisine Writer
