Smoked Salmon and Chive Scrambled Eggs

• 4 large eggs
• 2 tablespoons milk
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 3 ounces smoked salmon, finely chopped
• 2 tablespoons fresh chives, finely chopped

Steps

1. 1 Crack the eggs into a bowl, add milk, and season with salt and pepper. Whisk until fully combined.
2. 2 Heat a non-stick skillet over medium-low heat and add 1 tablespoon of butter.
3. 3 Once the butter has melted, pour in the egg mixture. Let it sit undisturbed until the edges begin to set.
4. 4 Gently stir the eggs with a spatula, creating soft curds. Add the remaining tablespoon of butter.
5. 5 When the eggs are almost set but still slightly runny, fold in the chopped smoked salmon.
6. 6 Remove from heat and gently stir in the chives.
7. 7 Serve immediately while creamy and warm.

Equipment

• Non-stick skillet
• Spatula

Variations

• Add a sprinkle of capers for a tangy pop.
• Include diced red onion for a bit of crunch.

Substitutions

• If you don't have chives, substitute with green onions or leeks.

Pairings

• Toast with avocado spread
• Fresh orange juice

Nutrition

Tips

• Use medium-low heat to avoid overcooking the eggs.
• For extra richness, use a mix of butter and a touch of cream.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Not recommended for freezing due to texture changes in the eggs.

Serving Suggestions

• Serve with toasted sourdough and a side of fresh fruit.
• Pair with a mimosa for a festive brunch.

FAQ