Dairy-Free Rührei (Scrambled Eggs) with Smoked Salmon

Name: Dairy-Free Rührei (Scrambled Eggs) with Smoked Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 large Eggs; 2 tablespoons Dairy-Free Cream Cheese; 1/4 teaspoon Salt; 1/4 teaspoon Black Pepper; 4 oz Smoked Salmon; 1 tablespoon Fresh Dill

Creamy German scrambled eggs, made dairy-free and elevated with smoked salmon. A simple yet elegant breakfast.

15m2 servings

Contains eggContains fishDAIRY-freeNUTS-free

280 cal|25g protein|5g carbs|18g fat

Ingredients

4 large Eggs
2 tablespoons Dairy-Free Cream Cheese
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
about 113 g Smoked Salmon
1 tablespoon Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a medium bowl, whisk together the 4 large Eggs, 2 tablespoons Dairy-Free Cream Cheese, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper until the mixture is smooth and well combined.
2Place a 25.4 cm non-stick skillet over medium-low heat, which is about 120°C.
3Pour the whisked egg mixture into the heated 25.4 cm non-stick skillet.
4Cook the eggs, stirring gently and constantly with a spatula, for 5 to 7 minutes. The eggs are done when they are set but still look slightly moist and creamy.
5Divide the cooked scrambled eggs between two plates.
6Arrange the about 113 g Smoked Salmon over the scrambled eggs on each plate.
7Sprinkle the 1 tablespoon Fresh Dill over the smoked salmon and scrambled eggs.

Substitutions

Dairy Cream → Dairy-Free Cream Cheese

Allergy

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.