Whisk the eggs in a medium bowl; stir in the saltine pieces and 1/2 teaspoon salt.
Heat the butter in a large nonstick skillet over medium-low heat; add the egg mixture and cook, stirring gently with a heatproof spatula, until the eggs begin to scramble, about 4 minutes. Fold in the cream cheese, salmon and dill; cook until the cheese is just soft, about 1 more minute. Garnish with dill sprigs, the red onion and pepper and serve warm.
Tools You May Need
Photograph by Kate Sears
Courtesy of Food Network Magazine
Tools You May Need
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