Scrambled Eggs with Smoked Salmon and Spring Onions

A couple of days ago, someone was talking about eggs, and that was it.  I needed to have eggs for dinner.  I remember as a child I would sometimes have eggs for dinner, with chopped up ham, or even chopped up hot dog.  But as an adult, I crave something a little more sophisticated with my eggs.  So, smoked salmon and spring onion it was.

Simple, sophisticated, comforting.  It was just what I needed, and it took about 5 minutes to make.  Now ain’t that grand?

Obviously a dinner this simple has to have the best quality ingredients.  You really can’t hide any of them under a sauce or anything, so I got some fresh free range organic eggs and spring onions.

Also the best quality smoked salmon I could find, and chopped it up.

Isn’t my chopping board cute?  I have specific chopping boards for all my food.

And obviously, a great loaf of crusty bread……yum.  What a great dinner.

So here’s what you’re going to need:

Serves 2

6 eggs

2 spring onions, light and white parts only, minced

2 tbsp of butter

1/4 cup smoked salmon

Salt and Fresh ground pepper to taste

In a large non-stick frying pan, add one tablespoon of butter, melt over medium heat.  Add the spring onions and cook, until tender, about 5-6 minutes.  In the mean time, crack you eggs in a bowl, whisk until scrambled, and add the salt and pepper.  When the onions are tender, add the egg and lower the heat.  With a wooden spoon, start to curdle your eggs, adding the rest of the table-spoon of butter chopped into pieces.  When the egg is cooked but still a bit wet (I like mine creamy), switch off the heat and add the smoked salmon.

Serve immediately.

From my kitchen to yours,

Carla