4 or 5 eggs
2 Tbps fresh chives
1 medium onion, chopped
6 oz. smoked salmon, broken apart into small pieces.
Directions:
Whisk eggs and chives. Sauté onion until transparent, remove and set aside. Pour half of the egg mixture into skillet, scatter half the onion and half the smoked salmon over the eggs. Cook until almost set. Fold and finish. Repeat with the remaining ingredients.
Yield: Two servings
Notes:
Smoked salmon is expensive, but if you have friends in the Northwest, they may bring you some when they visit. The smoked salmon commonly sold there is vacuum packed and will last a long time. When opened, the fish can be crumbled. It does not have the jerky texture of salmon cured in a smoke house.
The combination of salmon and eggs struck me as suspicious at first, but it really is good.
This began as a Bon Appetit recipe for scrambled eggs with smoked salmon:
8 large eggs
4 Tbsp chopped fresh chives
3 Tbsp milk
5 Tbsp butter
1 large onion, chopped
6 oz. thinly sliced smoked salmon, cut into strips.
Beat eggs, 2 tbsp chives & milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about one minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 Tbsp chives.
[Based on a recipe from Bon Appetit, September 2000.]