A creamy dill and chive scrambled eggs dish would be a perfect complement to smoked salmon and Chardonnay. The rich, velvety eggs balance the smoky, salty salmon, while fresh herbs enhance the bright, citrusy notes of the wine. For extra indulgence, you can fold in a touch of crème fraîche or goat cheese for even more creaminess. Serve it with toasted brioche or a buttery croissant for a complete, elegant brunch!
Ingredients
- 4 large eggs
- 2 tbsp heavy cream (or crème fraîche for extra richness)
- 1 tbsp unsalted butter
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp salt (adjust to taste)
- ⅛ tsp black pepper
- 1 oz goat cheese or cream cheese (optional, for extra creaminess)
Directions
In a bowl, whisk the eggs, heavy cream, salt, and pepper until well combined and slightly frothy.
Heat a nonstick skillet over low heat and melt the butter.
Pour in the eggs and let them sit for a few seconds before gently stirring with a spatula.
Continue stirring occasionally, cooking low and slow until the eggs start to softly set.
If using, fold in the goat cheese or cream cheese until melted and creamy.
Just before removing from heat, stir in the fresh dill and chives.
Serve immediately with smoked salmon and toasted brioche or croissants.