Ingredients:

  • 4 small corn or flour tortillas (60g each)
  • 1 tbsp unsalted butter
  • 4 oz smoked salmon
  • 4 large eggs
  • 2 tbsp heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 medium avocado
  • 1 tbsp capers, drained
  • 2 tbsp red onion, thinly sliced
  • 1 tbsp fresh dill, chopped
  • 1 lime, cut into wedges
  • 2 tbsp cream cheese, softened

Instructions:

  1. Slice red onion, avocado, and dill; tear smoked salmon into bite-sized ribbons.
  2. Whisk eggs, heavy cream, salt, and pepper in a bowl until fully combined.
  3. Melt butter in a non-stick skillet over medium-low heat. Pour in the egg mixture, let sit for 20 seconds, then gently push the curds across the pan. Remove from heat while slightly wet.
  4. Heat tortillas in a dry skillet or over an open flame until lightly charred and pliable.
  5. Spread a thin layer of cream cheese on each tortilla, add the scrambled eggs, and top with smoked salmon, avocado, red onion, capers, and dill. Squeeze fresh lime juice over the top.