Scrambled Eggs with Smoked Salmon & Chives

It seems silly to write a post about scrambled eggs, maybe I am having a silly day (possible), but, I am sure that it’s more that there’s few things as bad as badly scrambled eggs. Ok, there’s lots of things worse, but when you only have two eggs left and are too lazy to go to the shop, it can screw up your morning. Like it did mine last week, when I overheated the oil accidentally and the eggs turned into an instant omelette whilst splattering and burning me at the same time.

So, determined to redeem myself, the next day I went out and bought some lovely golden burford brown eggs, some smoked salmon and chives. I like my scrambled eggs simple, very simple, this is as a result of a discussion I had some years ago with a friend where I maintained you could put anything in scrambled eggs. I quickly proved that the results of such experimentation can be monstrous so, now, it’s only friends are tomatoes, herbs, smoked salmon and cheese. Maybe some shallots.

This doesn’t need a recipe, just a conversation :-) You need, per person: 2 eggs, a couple of slices of smoked salmon, some butter, some chopped chives and some nice bread for toasting. Toast your bread, heat the butter until foaming, beat the eggs lightly and season with s&p. Add to the butter over a low heat. The eggs will slowly start to cook, stir with a spatula or something similar taking care to pull it in from the sides. Just before the eggs are at the consistency you like them, take them off the heat, for me this is quite fluid. It’s important to do this as the eggs will continue to cook, even off the heat. Stir in most of the chives and half the smoked salmon. Serve on top of the toast with the remaining smoked salmon and chives. Eat immediately.




Written by Niamh
Cooking and travelling, and sharing it all with you.