SCRAMBLED EGGS WITH SMOKED SALMON

By Kitchenbee

Ingredients

• 8 slices pumpernickel, crusts trimmed
• 1/2 cup butter
• 9 oz thinly sliced smoked salmon
• 12 eggs
• 6-8 tblsp heavy cream
• 8 tblsp crème fraiche
• salt and pepper
• 8 tblsp lumpfish roe, salmon caviar
• fresh dill sprigs to garnish

Preparation

Step 1

Spread the slices of bread with half the butter and place on individual plates. Arrange the smoked salmon on top and cut each slice in half. Set aside while making scrambled eggs.

Lightly beat the eggs together and season with salt and pepper. Melt the remaining the butter in a pan until sizzling, then quickly pour in beaten eggs, stirring vigorously with a wooden spoon.

Stir constantly until the eggs begin to thicken. Just before finished cooking, stir in the cream. Remove pan from heat and stir in the crème fraiche, add more salt and pepper to taste. Spoon the scrambled eggs on to the salmon and bread. Top each serving with rose or caviar and garnish with fresh sprigs of dill. Serve immediately.