This is a light and healthy dish rich in omega3. For those who are health conscious, you can use low fat cream and olive oil instead of butter. I prefer eating it with French bread or buttered toast. You can also use the same recipe and bake the eggs to make a frittata.
1/4 pound slicedÂ smoked salmon
1/2 cup heavyÂ cream
Freshly ground black pepper
2 tablespoonsÂ butter
12 to 15 blades of fresh chives, finely chopped
1/4 cup sour cream
Chop the salmon into small pieces.
In a bowl, beat the eggs and fold in the cream. Add 1/2 of the chives. Season it with garlic salt and pepper.
In a large non-stick skillet over medium-low heat, melt the butter. Pour in the eggs and scramble it using a wooden spoon for 2-3 minutes or until it starts to set. Add the chopped salmon and mix well until it is incorporated into the eggs.
Garnish the eggs with the remaining chives. Serve warm with sour cream and toast.
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