12 large eggs
salt and pepper to taste
4 tablespoons clarified butter
6 ounces smoked salmon, sliced
6 ounces cream cheese, cut in 1/2-inch cubes
2 tablespoons chopped dill
4 or more teaspoons capers (optional)

Beat eggs until well mixed but not frothy. Season with salt and pepper. Heat an 8- or 10-inch nonstick omelet pan over high heat until hot, then swirl 1 tablespoon clarified butter to coat pan (do not let it brown). Pour in 1/4 of the egg mixture. In a few seconds, the eggs will begin to set around the edge and bottom of the pan. Shake the pan with one hand while stirring eggs with a large rubber spatula with the other. When eggs are lightly set on the bottom but still moist on top, remove pan from heat and quickly add 1/4 of the salmon, cream cheese, chopped dill, and capers. Fold omelet and slide it onto a plate. Repeat 3 more times with remaining ingredients. Serve immediately after each is finished.
Serves 4.

Gourmet Breakfast recipes from benjy’s, Houston