I love smoked salmon but don't get to eat it very often because I don't eat farmed salmon at all, for health reasons, and unfortunately most restaurants do not serve smoked wild salmon.

But a couple weeks ago In Trader Joe's I came across beautiful Smoked Wild Salmon from Alaska - the best kind! I wanted to make fluffy scrambled eggs topped with Wild Smoked Salmon and lemon cream.

I finally got to make it today and it was so damn good. And quite easy. It felt so gourmet! I used Meyer lemon because that's what I had on-hand and worked off a recipe from Bon Appetit which I have pasted below. I used 2% Greek Yogurt in place of the sour cream to make the calories a little lower and used half the amount of dried thyme in place of the fresh thyme. Lemony good and a perfect accompaniment for the smoked salmon.

Scrambled Eggs with Smoked Salmon and Lemon Cream

Sophisticated lemon cream makes these simple scrambled eggs dinner table-worthy. Be sure to use wild smoked salmon, preferably from Alaska. Wild salmon is sustainable, healthful—and delicious.

2 SERVINGS

• PREP: 20 MINUTES
• TOTAL: 20 MINUTES

Recipe by the Bon Appetit Test Kitchen

Photograph by Misha Gravenor

February 2009

INGREDIENTS

• 2 tablespoons sour cream
• 3/4 teaspoon fresh lemon juice
• 1/4 teaspoon (packed) finely grated lemon peel
• 1/4 teaspoon chopped fresh thyme
• 4 large eggs
• 1 tablespoon butter
• 1 large green onion, thinly sliced
• 2 ounces thinly sliced smoked salmon

PREPARATION

• Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
• Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.