I may never eat scrambled eggs again without cream cheese!
Even though the fillets were small at less than 3 oz, each, two were too many for me, and three eggs was too much. Still, I persevered 😉
Creamy Walleye Scramble
- Walleye fillets—my fish, including both fillets, was 5.5 oz. 3-4 oz might be a more typical single serving.
- 3 eggs
- 2 tablespoons cream cheese, at room temperature
- butter and olive oil for sauteing
- salt & pepper
- optional: fresh or dried herbs, like dill or chives
- I’m using two of my favorite pans for this dish—stainless steel for cooking and browning the fish and nonstick for making the omelet. That poor nonstick pan has suffered abuse and will need to be replaced soon ☹️
- Begin by cooking the fish.
- Heat a stainless steel or cast iron pan, because you want some nice browning, over medium-high heat.
- Add 2 tablespoons butter or a combination of butter and oil, and as soon as the butter has melted, place the seasoned fillets in and saute for about 5 minutes, until lightly browned. Turn the fillets and cook the other side.
- Set aside while making the eggs. You could loosely cover the fish in the pan with foil, but do not put a lid on and let it steam and get all watery.
- To make the eggs:
- Whisk 3 eggs in a medium bowl. Don’t be like me and try to pick the smallest bowl possible, so that your egg splashes over the sides.
- Whisk in the cream cheese until mostly incorporated. It really doesn’t matter if there are little bits left in it, because they will melt in the cooking.
- Heat a nonstick pan over medium to medium-high heat. When hot add 2 tablespoons butter (and a few drops of oil to prevent burning). Add the eggs and let them set for a few seconds. Season with salt and pepper and herbs, if using. Begin to lightly stir and fold with silicone spatula, just to move them around and prevent browning.
- Crumble in half your fish, continuing to stir and fold. Remove from heat while the eggs are still moist.
- Plate the eggs and crumble the rest of the fish over the top.