Scrambled Eggs with Smoked Salmon
This dish is delicious on its own for breakfast, or serve with Broiled Citrus Salad with Cointreau and Brown Sugar and other brunch dishes for an elegant brunch.
- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- 12-15 blades fresh chives, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter
Reserve two slices of salmon for garnish. Chop the remaining salmon into very small pieces.
Whisk the eggs and cream together. Add half of the chopped chives and season eggs with salt and pepper.
Pre-heat a large nonstick skillet over medium heat.
Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon, but 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.