Jumping fish

Scrambled eggs with smoked wild sockeye salmon and chives

Nothing makes a breakfast or brunch more complete than eggs. These perfectly scrambled eggs with smoked salmon and chives will make you want to get up out of bed on a lazy Sunday.
  • 2 persons
  • cooking time: 15
  • difficulty

Ingredients

  • 100 g (Sockeye) salmon
  • 2 slices of bread
  • 4 eggs
  • a splash of milk
  • salt and pepper
  • 10 stalks of chives
  • 20 g butter
  • rocket

How to prepare

Nothing makes a breakfast or brunch more complete than eggs. These perfectly scrambled eggs with smoked salmon and chives will make you want to get up out of bed on a lazy Sunday.

Preparation

  • 1 Open the salmon packaging - remove the interleaves - and thinly slice the salmon.
  • 2 Toast the slices of bread.
  • 3 Crack the eggs into a bowl and mix them with a splash of milk. Add a pinch of salt and pepper.
  • 4 Finely chop the chives.
  • 5 Melt the butter in a frying pan on medium heat.
  • 6 Pour in the egg mixture. Every 10 seconds, stir the eggs with a spoon or scraper, then leave it again for 10 seconds. As soon as the egg is almost cooked, add the salmon and the chives, heat this for 1 minute.
  • 7 Serve the scrambled eggs when they’re still silky.
  • 8 Add some rocket, chives, salt and pepper on top.