8 large eggs
16 saltines, broken into large pieces
1 tablespoon unsalted butter
1 to 2 ounces cream cheese, cut into small pieces
2 ounces smoked salmon, cut into large pieces
1 tablespoon chopped fresh dill, plus more sprigs for garnish
1 tablespoon minced red onion
Freshly ground pepper
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.
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