Holiday Recipes
Sunday Scrambled Eggs with Smoked Salmon
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Ingredients
1/4 pound sliced smoked salmon
12 eggs
1/2 cup Lehigh Valley Dairy Farms Heavy Cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped
Directions
Reserve 2 slices of salmon for garnish. Chop the remaining salmon into small pieces.
Whisk eggs and cream together. Add 1/2 of 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. IMPORTANT: Do not cook eggs until dry. When eggs have come together but are still 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.
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