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
- 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.
- 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.
- 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.