Scrambled eggs with smoked salmon
Instructions
Finely chop the salmon.
In a bowl beat the eggs with the cream, salt and pepper.
Melt the butter in a frying pan, pour in the eggs and cook over a medium heat mixing them until you get a thick, creamy consistency but still pretty runny.
Stir chopped salmon and serve immediately with the parsley leaves.
Accompany with toasted bread.
Note: scrambled eggs will continue to cook even after you have moved the Pan from fire; be prepared to serve as soon as they are cooked; If you prefer you can avoid chop salmon and serving it alongside eggs.
Ingredients and dosing for 4 persons
- 125 g of smoked salmon
- 10 eggs
- 8 cl of cream
- 20 g of butter
- 1 sprig of parsley