6 Servings

Ingredients

4 Oz Smoked Salmon

12 Large Egg

1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

2 Tbsp chopped Chives

1 Dash Salt

1 Dash Pepper

2 Tbsp Butter

Directions

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 serving plate.



Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

