This is the last of my Northern Michigan dishes. If you want to explore, you need fuel. This will last you until lunch or the beef jerky store which ever comes first. Any smoked fish will work, but since I live by Washington DC and lake trout is not available, I had to use it. I hope you like it.

6 large eggs
2 tablespoons cream
8 ounces smoked lake trout
1/4 cup green onions, diced
1/2 cup mild Pinconning cheese
Salt and pepper to taste
3 tablespoons butter

Mix eggs with cream and beat with a fork until no cream is showing.

Salt and pepper egg mixture and mix.

Heat skillet to medium and add butter.

Add eggs, count to 10, and stir.

Cook for 20 seconds and stir.

Add green onions and cheese and stir. Cook for 30 second and stir.

Add smoked fish and stir; cook until eggs are done, about two minutes.