Monday, May 11, 2009

Scrambled Eggs with Smoked Salmon

He's an incredibly rich (and undoubtedly unhealthy way) to start your day. This is a once-in-a-blue-moon brunch-in-bed type of breakfast, reserved for decadent occasions. Unless you're extremely brazen with your health. Another one from Food Network 's Rachael Ray.

--1/4 lb Sliced Smoked Salmon, cut into very small pieces (with 2 slices reserved for garnish if you wanna get fancy)
--12 Eggs
--1/2 cup Heavy Cream
--Salt and fresh-ground Black Pepper
--2 tbsp Butter
--12 to 15 blades of Fresh Chives, finely chopped

Whisk the eggs and cream together. Add 1/2 of your chopped chives and season with with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Begin to scramble eggs with a wooden spoon, but don't let them cook until they're dry. When they have come together but remain wet, stir in the chopped salmon. Remove pan from the stove and place on a hot plate. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

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