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This recipe for CHERYLíS EGGS WITH SALMON, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Dugan
Added: Friday, November 7, 2008


4 eggs, room temperature
1/3 cup skim milk
freshly ground black pepper
1 T thinly sliced chives
1 T finely chopped dill
1 oz smoked salmon, chopped
1 cup baby spinach leaves, chopped

Whisk together the eggs, milk, pepper, chives, and dill in a small bowl.

Heat a large non-stick frying pan over medium heat. Add the egg mixture and cook for about 30 seconds, or until the eggs start to set around the edges. Using a wooden spatula, gently fold the eggs over, then repeat the folding process until the eggs are just cooked. The eggs should be quite soft.

Gently stir in the salmon and spinach until the salmon is heated through and the spinach is wilted.

Service eggs with toasted grainy bread.

WWW memories:
No left-overs on a cool spring morning before our 11 mile walk around Pleasant Lake
March 2006




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