Scrambled eggs with smoked salmon or shaved ham

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 7
Servings 1
Minutes 2 min


Serving Change
  • 2
    large eggs
  • 50
  • salt and freshly ground pepper
  • 15
  • finely snipped chives
  • 50
    smoked salmon or shaved ham
  • fennel or dill, to garnish


2 min
Beat eggs lightly with the cream. Add seasoning to taste. Melt butter in a frying pan and add egg mixture. Cook over a low heat, stirring continuously with a wooden spoon. Scrape up the egg mixture as it begins to cook on the base and on the sides of the pan. Remove pan from the heat when eggs are cooked but still soft and creamy. Sprinkle over the chives and transfer to a warm plate immediately. Serve with smoked salmon or shaved ham and hot toast. Garnish with fennel or dill. Serves 1.

Read more on: fish/seafood  |  shallow-fry


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