Soft Scrambled Eggs with Salmon
1-2 tablespoons of butter
1 tablespoon cream
5-6 large free range quality eggs (see January post on eggs)
Fresh ground pepper
4 slices smoked salmon
Warm butter in saucepan. While butter is melting, crack eggs in bowl and whisk with a fork until well blended. Add the cream and whisk to incorporate. Pour eggs into saucepan and cook slowly over low heat stirring with a spatula frequently until almost cooked through--not runny. Remove from heat while preparing the plate. The eggs will continue to cook. Plate the eggs. drape the salmon over the eggs. (Serves 2)
Note: take salmon out of the refrigerator to bring to room temperature before cooking the eggs.