I love fried eggs, runny fried eggs especially. Every now and then I like to take a break from them and indulge in scrambled eggs too. If you love smoked salmon but find the price steep, look for smoked salmon offcuts. They can be found at supermarkets but more so in your local fishery. They aren't as pretty as salmon ribbons but work well in things like this egg scramble or pasta dishes. 

What You'll Need - Serves 2 

  • 4 Eggs 

  • 50g Smoked Salmon

  • A splash of milk (optional)

  • Chives 

  • 2 Tbs Butter 

  • Salt & Pepper 

Prep - 5 Minutes

  • Thinly chop the chives. A kitchen scissors work best for this.

  • Break the eggs into a bowl with the milk and whisk

  • Tear up the salmon into smaller bite-size pieces (optional)

Let's Get Cooking - 5 Minutes

  • Melt a tablespoon of butter in a nonstick pan at low heat.

  • Add the eggs into the pan and allow it to start to cook (bubbling)

  • When the egg starts to stick to the bottom of the pan, gently break them up with a spatula or flat wooden spoon. 

  • Add the smoked salmon and combine. 

  • Once combined, remove from the heat. They are done when they are still moist. (You can cook them longer if you like your eggs more well done)

  • Season with pepper. and add the chives and serve. 

Love,

V