Scrambled Eggs With Smoked Salmon Recipe - Cooking Index
Scrambled Eggs With Smoked Salmon Recipe - Cooking Index
If you are serving these eggs with 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.
Type: Eggs| 1/4 lb | 113g / 4oz | Sliced smoked salmon |
| 12 | Eggs | |
| 1/2 cup | 118ml | Heavy cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Butter |
| 12 | Fresh chives blades - (to 15) - finely chopped |
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
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.
This recipe yields 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C01) - from the TV FOOD NETWORK
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