2. Beat the eggs in a mixing bowl and add
the chives. Season to taste with salt and
freshly ground black pepper.
3. Heat a third of the butter in a frying
pan. Add the eggs and stir with a wooden
spoon. Continuously scrape the pan with
the wooden spoon. Add the rest of the
butter blocks and stir until the eggs are
creamy but still runny. Remove the pan
from the heat (the heat of the pan will
continue the cooking process).Stir for a
few more seconds.
4. Spoon the scrambled eggs into the
ramekins and fold the salmon over
5. Toast the muffins. Place half a muffin
onto each ramekin and turn it out onto
a plate. Garnish with fresh chives
6. Mix the olive oil and red wine vinegar
and pour the mixture over the rocket
leaves. Toss thoroughly and serve with the
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