Scrambled Eggs with Smoked Salmon
- prep time10 min
- total time 16 min
- serves 6
A brunch classic, this meal is a favourite year round.
¼ lb(s) sliced smoked salmon
½ cup heavy cream
Salt and freshly ground black pepper
2 Tbsp butter
12 - 15 blades fresh chives, finely chopped
1. Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
2. 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.
If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.