Smoked Salmon & Chive Scrambled Eggs with Crispy Shallots

Low and slow scrambled eggs are the quiet star of this elegant breakfast plate. Silky smoked salmon and snipped chives fold in while crispy shallots add a golden, savory crunch.

Serves 3

Estimate for one serving

• 410 cal
• 28g protein
• 6g carbs
• 31g fat
• 1g fiber

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Ingredients

• 9 large eggs
• 6 oz smoked salmon
• 1/3 cup fresh chives
• 3 medium shallots
• 3 tbsp unsalted butter
• 3 tbsp whole milk
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. 1Thinly slice shallots into rings. Heat olive oil in a small skillet over medium heat; fry shallots until golden and crisp, 4–5 min. Drain on paper towels and season lightly with salt.
2. 2Whisk eggs with milk, salt, and pepper until uniform.
3. 3Melt butter in a nonstick pan over low heat. Add eggs and cook, stirring gently with a spatula, until soft curds form (about 5 min).
4. 4Fold in torn smoked salmon and finely chopped chives during the last 30 seconds. Remove from heat while still slightly runny.
5. 5Divide among three plates, top with crispy shallots and extra chives. Serve immediately.