Scrambled Eggs with smoked Salmon and Crème Fraiche
- 4 eggs, lightly beaten
- 1 Tbsp butter
- 6 oz smoked salmon, chopped
- 1/4 cup crème fraiche
- Fresh chopped chives
- Kosher salt and fresh cracked black pepper
In a large non-stick skillet, melt the butter over low heat. When it bubbles, add the eggs. Using a heat-proof rubber spatula, move the eggs around , scraping the cooked parts off the bottom and edges of the pan. Cook until the eggs are cooked (with no color) but still wet. Add the crème fraiche and smoked salmon and cook one minute more, mixing well. Season with salt and pepper to taste and transfer to a serving dish. Sprinkle with chopped chives and serve immediately.