Scrambled Eggs with Smoked Salmon (orig)

Ingredients

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• King salmon

  Fish, chinook, smoked and canned (alaska native)

  100g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Butter

  Unsalted

  2 tbsp or 28g

• Chives

  Raw

  12 tbsp chopped or 36g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces. Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.