- Makes: 2 servings
- Prep Time: 5 min
- Cook Time: 5 min
- 2 tbsp + 2 tbsp Bellwether Farms Creme Fraiche, divided
- 4 eggs
- 4 slices of smoked salmon, chopped
- 2 tbs butter
- 3 tbsp fresh chives, chopped
- 2 slices of crusty bread, sourdough or italian is best
- Sea salt
- Cracked black pepper
Crack 4 eggs into a medium-sized bowl along with 2 tbs Bellwether Farms Creme Fraiche and whisk together.
Sprinkle in 3 tbsp of chopped chives, sea salt, cracked black pepper, and whisk again.
Pop 2 slices of crusty bread into the toaster before starting to cook the eggs.
Heat a saute pan over medium low heat.
Place in 2 tbsp of butter.
Once the butter is foamy, pour in the egg mixture. Using a rubber spatula, move the eggs around the pan continuously until they are about 75% cooked. Add in the smoked salmon, and continue to cook for an additional minute. Take the pan off the burner and let them finish cooking off the heat. Place the two pieces of toast on two separate plates. Add the scrambled eggs, and top each toast with an additional tablespoon of Creme Fraiche.