My kids love this, but we live in Hawaii (the Spam capital of the world).
I beat the eggs with sour cream and after cooking add chopped chicken livers. My dog gets three for breakfast every morning.
StG
You may eat a lot of it there, but I believe Austin, MN, is actually the Spam Capital, officially nicknamed “Spam Town” and home of the official Spam museum.
Bacon.
Dill, or other herbs.
Bacon.
Whatever veggies you’ve got leftover
Whatever meat you have
Bacon
Cheese.
I’m sure you meant cured salmon.
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Scramble eggs in a little good butter with some sea salt and freshly cracked pepper
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shave thin slices of truffle over eggs.
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Enjoy.
Sometimes I make what I call calico eggs. Diced tomato, green bell pepper, ham, onion, mushrooms, all sauteed in butter before the eggs hit the pan. Many times I put some cilantro in there, too. I add grated cheese when I put the eggs on the plate.
I like salt. Sometimes, if I’m feeling crazy I’ll finish with peppper and paprika. Scrambled eggs are the kind of dish I could cook all day. They really reward variance in technique, assembly, and tools:
If you whisk them the whole time you cook over medium heat you get super tiny curds. It ends up creamy and custardy.
If you let them set then break them up you get wide floppy curds that nicely complement the cheese.
If you cook them a lonfg time you end up with a lot of water and an inedible mass of yellowish protein.
Varying the fat content of the liquid you use (Heavy cream, half and half, etc can make them light or dense.
Eggs are amazing.
Scrambled eggs are brilliant with peas. Fresh peas if you 've got them or a handful of frozen small peas.
I usually whisk in about a teaspoon of horseradish per egg. Mmmm.