By Nathan Haskins
Crack the eggs into a bowl and beat them with a fork until well mixed. Add a pinch of salt and black pepper to taste, and mix again.
Thinly slice the smoked salmon and set aside.
Mince the chives finely, and set aside.
Heat a non-stick skillet over medium-low heat and add 1 tsp of butter or olive oil.
Pour the beaten eggs into the skillet. Allow to cook gently, stirring continuously with a spatula, until the eggs begin to thicken.
Once the eggs are partially cooked but still creamy, gently fold in the smoked salmon pieces and the minced chives. Continue cooking for another 1-2 minutes, stirring occasionally, until the eggs are soft and creamy, and the salmon is warmed through.
Toast the slice of rye bread to your liking.
Serve the scrambled eggs over the toasted rye bread. Squeeze a little lemon juice on top if desired. Garnish with extra chives for presentation, and serve immediately.
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This Breakfast Brunch Seafood Egg Dishes recipe is ready in 15 minutes and features large eggs, smoked salmon, rye bread and other delicious ingredients. Contains 350 calories total.
Crack the eggs into a bowl and beat them with a fork until well mixed. Add a pinch of salt and black pepper to taste, and mix again.
Thinly slice the smoked salmon and set aside.
Mince the chives finely, and set aside.
Heat a non-stick skillet over medium-low heat and add 1 tsp of butter or olive oil.
Pour the beaten eggs into the skillet. Allow to cook gently, stirring continuously with a spatula, until the eggs begin to thicken.
Once the eggs are partially cooked but still creamy, gently fold in the smoked salmon pieces and the minced chives. Continue cooking for another 1-2 minutes, stirring occasionally, until the eggs are soft and creamy, and the salmon is warmed through.
Toast the slice of rye bread to your liking.
Serve the scrambled eggs over the toasted rye bread. Squeeze a little lemon juice on top if desired. Garnish with extra chives for presentation, and serve immediately.
Calories per Serving: 350
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