Scrambled Eggs with Smoked Salmon (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
1/4 pound sliced smoked salmon |
12 eggs |
1/2 cup heavy cream |
salt and freshly ground black pepper |
2 tablespoons butter |
12 to 15 blades of fresh chives, finely chopped |
Directions:
1. Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
2. 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.
3. Note: If you are serving these eggs with the 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.
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