Scrambled Eggs with Smoked Salmon

Crack the three eggs into a bowl and whisk them lightly with a fork. Slice the one hundred grams of smoked salmon into thin strips or small pieces. Finely chop the fresh dill and have both ingredients ready.

Place a skillet over medium-high heat and let a knob of ghee melt in it. Pour the whisked eggs into the pan once the ghee is warm. Let the bottom of the egg mixture set very briefly and immediately lower the heat.

Gently push the eggs from the outer edges toward the center with a spatula and repeat slowly. Add the sliced smoked salmon and finely chopped dill when the scrambled eggs are almost at the desired thickness but still look lightly moist.

Gently stir once or twice more so the salmon warms through and the flavors combine. Remove the pan from heat immediately, transfer the warm scrambled eggs to a plate, and serve at once.