This is a beautiful and easy brunch to whip up for you and yours (or all you, no one's judging). I recommend serving with a simple salad of baby spinach and a sliced tomato. The eggs and salmon are pretty rich, so I didn't feel like dressing was even necessary! To save money, you can replace crème fraîche with a bit of milk or omit it completely!
Skill Level: Easy
Time to Make: 20 minutes
3 tablespoons minced fresh chives, divided
2 tablespoons crème fraîche
6 large eggs
4 tablespoons unsalted butter, divided
Salt and pepper to taste
3-4 thick slices of bread of your choice (sourdough, country white, or wheat)
4 oz. thinly sliced smoked salmon
Prep Ingredients: Mince chives and set aside. In a small whisk eggs, crème fraîche, and two tablespoons of chives until smooth.
Melt butter in a non-stick skillet over medium-high and add the egg mixture. Season lightly with salt and pepper. Cook, gently scraping the bottom of the pan until large curds form for 3-4 minutes. Be careful not to overcook.
Wipe out the pan and melt two more tablespoons of butter. Add the slices of bread and toast on each side.
To serve: Top the toasts with scrambled eggs and a portion of smoked salmon and sprinkle with additional chives. Serve with a light salad. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!