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.
Open the salmon packaging - remove the interleaves - and thinly slice the salmon.
Toast the slices of bread.
Crack the eggs into a bowl and mix them with a splash of milk. Add a pinch of salt and pepper.
Finely chop the chives.
Melt the butter in a frying pan on medium heat.
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.
Serve the scrambled eggs when they’re still silky.
Add some rocket, chives, salt and pepper on top.
- 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
