Smoked Salmon & Chive Scrambled Eggs with Crispy Capers

Soft scrambled eggs meet silky smoked salmon in a brunch classic often linked to leisurely weekend tables. Crème fraîche keeps the curds lush while fried capers add a salty crunch that lifts every bite.

Serves 4

Estimate for one serving

• 410 cal
• 32g protein
• 4g carbs
• 29g fat
• 0.8g fiber

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Ingredients

• 12 large eggs
• 8 oz smoked salmon
• 1/3 cup crème fraîche
• 1/2 cup fresh chives
• 3 tbsp capers
• 3 tbsp unsalted butter
• 1 shallot
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp olive oil

Instructions

1. 1Pat capers dry with paper towel.
2. 2Heat olive oil in a small nonstick pan over medium-high heat until shimmering; add capers and fry 60-90 seconds until crisp then transfer to paper towel.
3. 3Finely mince shallot and thinly slice chives; set aside.
4. 4In a large bowl whisk eggs vigorously with crème fraîche, half the chives, lemon zest, salt and pepper until uniform.
5. 5Melt butter in a wide nonstick skillet over medium-low heat; add shallot and cook 60 seconds until translucent.
6. 6Pour in egg mixture and cook gently, folding continuously with a spatula until soft curds form but still glossy, about 4 minutes.
7. 7Remove from heat; fold in torn smoked salmon pieces.
8. 8Divide among four plates, garnish with remaining chives and crispy capers; serve immediately.