Smoked salmon and scrambled eggs

Smoked salmon and scrambled eggs
Smoked salmon and scrambled eggs

Directions

Whisk the eggs, water and salt lightly together. Heat the egg mixture on a medium heat until it starts to stiffen. Pull the scrambled egg towards the middle of the frying pan as it stiffens. The scrambled egg should be moist on the surface, as this will stop it drying and help retain the strong yellow color as it cools. Arrange the lettuce, smoked salmon and scrambled eggs on the plate.  Served with bread.

Ingredients

  • 400-500 g smoked salmon
  • 6-8 eggs
  • 1 dsp cold water per egg
  • About ½ tsp salt
  • Butter or oil for frying
  • About 1 dsp finely chopped chives
  • Lettuce for decoration

(serves 4)

From: Norway