Scrambled eggs in butter with smoked salmon and chives
Servings:
Ingredients
4 eggs
2 tablespoons butter
80 g smoked salmon, cut into 1.5 cm strips
2-3 tablespoons chopped chives
sea salt and freshly ground black pepper
1 or 2 rolls, depending on appetite, toasted in the toaster and spread with butter
Preparation
Beat the eggs into a bowl. Cut the rolls in half, toast in the toaster and spread with butter after cooling. Heat the pan on low heat and melt 2 tablespoons of butter on it, add the eggs and sprinkle gently with salt (smoked salmon can be quite salty). Fry on low heat for just under a minute, gently stirring the eggs with a wooden spoon so they set gently but remain moist and in larger pieces.
As soon as the whites are almost completely set, add salmon and chives, season with freshly ground black pepper. Gently mix, remove from heat and divide evenly among each roll half.
