Irish Scrambled Eggs with Smoked Wild Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 large egg (s), very fresh and room temperature
- 150 g salmon (wild salmon), smoked
- 4 tablespoons milk
- 4 tablespoon heavy cream
- 2 tablespoon chives, washed and finely chopped
- 40 g butter
- a bit salt
- some black pepper, ground
- 8 slices toast, freshly toasted
- some butter, for brushing
Print Recipe
Pin Recipe Instructions
- Mix the eggs with the milk in a bowl. Salt and pepper.
- Heat the butter in a large pan over a medium flame and add the egg mixture. Mix slowly with a wooden spoon until the mixture has thickened. Remove from heat and fold in salmon, cut into thin strips, chives and cream.
- Butter the toast and cover with the scrambled eggs on preheated plates and serve.
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