Soft Scrambled Eggs and Smoked Salmon

When you want to make breakfast for 2 or 10, this Scrambled Eggs and Smoked Salmon recipe is a winner. Peter, my husband, makes this recipe all of the time; it’s one of his specialities. The trick is to cook the eggs low and slow.  You want to pull them off the heat before they set-up like a traditional scrambled egg. They should be creamy and moist and spread easily over the crunchy toast; we like sour dough toast.

Serves: 2 – Can be doubled and tripled
Prep Time: About 5-10 minutes
Cook Time: About 5 minutes

6 ounces smoked salmon, cut into thin strips
1 small bunch of fresh chives, chopped with a few whole pieces reserved for garnish
6 large eggs
sea salt and freshly ground black pepper to taste
2 tablespoons heavy cream or half and half
2 tablespoons butter
sliced bread of your choice, toasted and buttered

1. Break the eggs into a large bowl, season with salt and pepper and add the cream. Whisk lightly, just enough to break up the yolks.
2. In a medium skillet, over low heat, heat the butter until foaming. Add the eggs and cook, stirring constantly and slowly with a spatula until the eggs are just starting to set. They should still be creamy and moist.
3. Remove the eggs from the heat and gently fold in the salmon and chopped chives.

SERVING: To serve, spoon onto a buttered toast of your choice and garnish with the reserved chives; serve immediately.
HINTS: Cut your chives with kitchen scissors.  For a healthier option, use olive oil instead of butter.

RESOURCE LINKS:

Cristel Multiply 11 Inch Stainless Frying Pan

Le Creuset Silicone Spatula Spoon