• 20minutes
  • 393calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 eggs

  2. 3 tablespoons heavy cream

  3. 2 tablespoons unsalted butter

  4. salt & freshly ground black pepper, to taste (I use kosher salt)

  5. 2 avocados , peeled and cut in slices

  6. 8 slices smoked salmon

  7. chives , chopped

Instructions Jump to Ingredients ↑

  1. Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).

  2. Heat a large nonstick skillet over medium heat.

  3. Add butter and melt until it foams, then turn the heat down to low.

  4. Slowly pour in the egg mixture.

  5. Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).

  6. *This takes approximately 10 minute Don't let the eggs brown. Be patient!

  7. Season the eggs with salt and pepper.

  8. Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.


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