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Scrambled Eggs with Smoked Salmon and Truffles

Recipe Information

Ingredients

• 125g pack smoked salmon trimmings
• 3 x 15ml spoons single cream , or milk
• 6 large size eggs
• salt and freshly ground black pepper
• 40g butter
• 1 truffle, in shavings - using a potato peeler ( optional )
• 15ml spoon freshly chopped chives

Method

Place the smoked salmon into a bowl with the cream.

Break the eggs into a bowl, add seasoning to taste and whisk together,

Melt half the butter in a saucepan and heat gently. Pour in the eggs and stir continuously until the eggs begin to set. Add the salmon and keep stirring until almost set.

Remove from the heat, stir in the remaining butter and serve topped with truffle shavings and the chives.

Delicious served with slices of toasted ciabatta or bagels.