1 tablespoon butter
1 shallot, minced
2 tablespoons cream cheese, softened
2 tablespoons half-and-half
1 tablespoon minced Italian parsley
1/8 teaspoon pepper or to taste
2 ounces diced smoked salmon
Melt butter in large skillet. Add shallot and cook over medium-high heat for 3 to 5 minutes or until tender. Combine cream cheese, half-and-half, parsley, pepper and eggs in a bowl. Beat well. Pour over shallot in skillet.
Cook over medium heat turning skillet occasionally to cook raw eggs. When eggs are set but still glossy, about 5 minutes, spread smoked salmon over eggs. Cook for 1 more minute or until eggs are cooked through. Cut into 4 wedges to serve. Serve with lemon. Makes 2 servings.
Per serving: 314 calories; 24 g fat (11 g saturated fat; 69 percent calories from fat); 4 g carbohydrates; 469 mg cholesterol; 461 mg sodium; 20 g protein; 0 g fiber.