Scrambled Eggs With Smoked Salmon
- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons butter
- 12 fresh chives blades - (to 15) finely chopped
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper.
Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
This recipe yields 6 servings.