4.5
(4)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Melt the butter in a nonstick pan over medium heat.
Step 2
In a bowl, whisk together eggs and milk (or cream). Season with salt (not much - most smoked salmon is already fairly salty) and pepper. Add the eggs to the pan with the butter and softly scramble, cooking slowly and gently, stirring occasionally with a spatula or wooden spoon until soft curds start to form but eggs are not yet cooked through.
Step 3
Add the smoked salmon and continue to cook, scrambling the eggs and salmon until the eggs are just set and cooked through but still moist and soft. Sprinkle with chives and serve in the pan set on a trivet or transfer to two serving plates.
Your folders
jennyshearawn.com
Your folders
foodnetwork.com
4.7
(27)
6 minutes
Your folders
bigoven.com
Your folders
epicurious.com
3.5
(26)
Your folders
jamieoliver.com
Your folders
chefjeanpierre.com
Your folders
therecipecritic.com
5.0
(6)
5 minutes
Your folders
steamandbake.com
4.3
(6)
3 minutes
Your folders
steamandbake.com
Your folders
foodandwine.com
5.0
(2.2k)
Your folders
foodnetwork.com
4.3
(73)
10 minutes
Your folders
internationalcuisine.com
4.5
(2)
15 minutes
Your folders
cookingformysoul.com
5.0
(1)
15 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
downshiftology.com
5.0
(12)
14 minutes
Your folders
taste.com.au
15 minutes
Your folders
theendlessmeal.com
4.9
(55)
5 minutes
Your folders
barefootcontessa.com
Your folders
foodandwine.com
4.0
(1)