- 1/4 pound sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- two tablespoons butter
- 12 to fifteen blades of fresh chives, finely chopped
Reserve 2 slices of salmon for garnish. Chop the rest of the salmon into really small pieces.
Whisk your eggs and cream together. Add 1/2 of the chopped chives and season eggs with pepper and salt. Preheat a sizable nonstick skillet over medium heat. Melt butter within the pan and add eggs. Scramble eggs having a wooden spoon. Don't prepare eggs until dry. When eggs came together but remain wet, stir in chopped salmon. Remove pan in the stove and put on the trivet. Garnish the eggs with remaining salmon and chives and serve away from the warm pan.
Note: If you're serving these eggs using the other recipes provided like a brunch. a platter of commercially made fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties to ensure that visitors may combine varieties.
Recipe thanks to Rachael Ray