Curtis Stone’s Scrambled Eggs with Smoked Salmon and Chives

You’ll have brunch whipped up in a jiffy with this egg and salmon brunch combo. Most of us show up hungry for brunch, however, so put out a fruit platter, some yogurt and granola, or a spread of smoked salmon and bagels for your guests to nibble on when they arrive.

And be sure to pace the meal: People should feel like they could go for a hike after leaving the table.

Scrambled Eggs with Smoked Salmon and Chives
(Makes 4 servings)

Ingredients

• 6 large eggs
• ⅔ cup light cream
• ½ cup 1-inch pieces fresh chives
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 slices sourdough bread
• 8 tablespoons low-fat cream cheese
• 4 ounces cold-smoked salmon
• 4 lemon wedges

Directions

1. Using fork, mix eggs, cream, chives, salt, and pepper in large bowl to blend.
2. Melt butter in heavy large nonstick skillet over medium-low heat.
3. Add egg mixture to pan.
4. Once eggs become just set on bottom of skillet, constantly stir egg mixture very slowly with silicone spatula, scraping the egg mixture from bottom of pan for 8 minutes, or until eggs are no longer runny.
5. Toast sourdough bread, then spread with cream cheese.
6. Place toast, cream cheese side up, on each plate and top with smoked salmon.
7. Spoon the egg mixture over the toast, and serve with lemon wedges.

Photo by Quentin Bacon.