4 Oz Smoked Salmon
12 Large Egg
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp chopped Chives
1 Dash Salt
1 Dash Pepper
2 Tbsp Butter
Reserve 2 slices of salmon for garnish.
Chop the remaining salmon into very small pieces
Whisk your eggs and cream together.
Add 1/2 of your chopped chives and season eggs with salt and pepper.
Preheat a large nonstick skillet over medium heat.
Melt butter in the pan and add eggs.
Scramble eggs with a wooden spoon.
Do not cook eggs until dry.
When eggs have come together but remain wet, stir in chopped salmon.
Remove pan from the stove and place on a serving plate.
Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.