Scrambled Eggs with Smoked Wild Salmon
Instructions:
- 1 tablespoon of butter and one of oil (vegetable or peanut oil)
- 6 eggs (organic if you have them)
- 1/2 cup + 2 tablespoons milk
- Ground white pepper or freshly ground (yes, it makes a difference) black pepper, to taste
- 4 tablespoons butter
- 4-6 ounces of SeaBear\'s wild smoked salmon, broken up by fanning out between your hands
- 2 tablespoons fresh chives or green onions, sliced
- Heat the butter and oil combination over low heat in a 10 - 12 inch skillet
- While the pan is heating, beat the eggs in a mixing bowl, until well blended but not frothy
- Do not add salt, there may be enough in the smoked salmon
- When fat is hot enough to sizzle a drop of water, then pour in the eggs
- Cook over low heat, stirring occasionally as the eggs cook (do not over stir and do not allow the eggs to brown)
- Add the wild smoked salmon just before the eggs have finished cooking
- Remove the eggs from the heat when they are \"set\" but still soft and moist
- Garnish with chives or green onions
- Serve immediately