Creamy scrambled eggs
- Serves 4
- Preparation time 10 minutes
- Cooking time 5 minutes
You need
- 6 extra-large eggs
- 2 tablespoons salted butter
- salt and freshly ground black pepper
- 1 teaspoon chopped chives
- 1/2 cup smoked salmon ribbons
- 4 teaspoons crème fraiche
- 4 croissants, cut in half and toasted
Here's how
1 Heat a heavy-bottomed pan over medium heat and melt 1 tablespoon of butter. Crack the eggs into the pan and scramble them with a spatula over low heat.
2 After a minute, add another tablespoon of butter to the pan and keep scrambling. Remove from the heat as soon as the eggs look creamy and mixed well. The eggs will continue to cook in the hot pan and you don't want them to dry out.
3 Season with salt and pepper. Add the chives and fold the salmon into the eggs. (You can cut the salmon into smaller pieces first.) Spoon the eggs onto the hot croissants with a scoop of crème fraiche and extra salmon. Serve hot.
This story is from the April/May 2022 edition of go! - South Africa.
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This story is from the April/May 2022 edition of go! - South Africa.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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