Scrambled eggs with chives, smoked salmon and truffle oil
“For a special breakfast.”
- 8 eggs
- 1/2 cup pouring cream
- 2 tbsp chives (chopped)
- sea salt and cracked black pepper
- slice of smoked salmon
- truffle oil
Quick ways with eggs.
Method
Use a wire whisk to lightly beat 8 eggs and 1/2 cup pouring cream in a large bowl.
Melt 30g butter in a large heavy-based saucepan over low heat. Pour in eggs. Stir slowly, lifting mixture from the bottom of the pan with a wooden spoon so eggs cook evenly. Stir in 2 tbsp chives (chopped) and season with sea salt and cracked black pepper.
When eggs are just set but still creamy, remove from pan.
To serve
Serve topped with a slice of smoked salmon and drizzled with a little truffle oil, if desired, and accompanied by thick-cut sourdough toast.
