Summary

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

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Instructions

1. Mix the eggs with the milk in a bowl. Salt and pepper.
2. 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.
3. Butter the toast and cover with the scrambled eggs on preheated plates and serve.