Smoked Salmon Hash
- 2 organic eggs free range, scrambled
- ½-¾ cup smoked salmon chopped into small bits
- 1-2 tbsp organic cream cheese
- fresh or dried dill to taste
- sea salt and pepper to taste
- 1 tbsp coconut oil or butter
- additional herbs and spices
- diced onions
- Heat a non-toxic skillet on the stove.
- Add butter or coconut oil and heat until melted.
- Add eggs and cook until stiffened but not completely done.
- Add the rest of the ingredients and mix well. Serve immediately