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
• ½ 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 a medium heat and melt 1 tablespoon of butter. Crack the eggs into the pan and scramble them with a spatula over a 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.
Season with the salt and pepper. Add the chives and fold the salmon into the eggs. (You can cut the salmon into smaller
