Time: 15 min.
Complexity: easily
Servings: 6

Eggs and smoked salmon are a delicious combination and a great idea for a protein-rich breakfast. A bagel spread with butter or cream cheese pairs well with this dish. This delicious omelet can be served directly on crispy toast. It's best eaten piping hot, as reheating it won't produce the same impressive results.

Ingredients:

• 110 gr. chopped smoked salmon
• 12 eggs
• 1/2 cup heavy cream
• 2 tbsp (30 g) butter
• 12–15 chives, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

smoked salmon, eggs, cream, chives

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Preparation:

Step 1
• Set aside 2 salmon slices for garnish. Chop the remaining fish into very small pieces.
Step 2
• Whisk the eggs and cream together. Add 1/2 of the chopped chives and season with salt and pepper. Heat a large nonstick frying pan over medium heat. Melt the butter and add the eggs. Stir with a wooden spoon until the eggs are smooth. Do not cook the eggs until they are completely dry.
Step 3
• When they're set but still moist, stir in the chopped salmon. Remove the pan from the heat and place it on a trivet. Garnish the eggs with the remaining salmon and onion. Serve straight from the warm pan.
  
  You can put the smoked salmon omelette between the buns sandwich.

Votes: 14