Imagine scrambled eggs all dressed up and you will have some sense of this dish–lovely to look at and good tasting, too. Wild salmon is a delicious source of omega-3 fats, which regulate inflammation; it’s also one of the few food sources of vitamin D. If you’re tempted to leave out the chives, you will want to reconsider. They really make this dish shine.
8 eggs, lightly beaten
4 ounces wild smoked salmon, cut into small pieces
1-2 tablespoons minced fresh chives, plus extra for a garnish
½ teaspoon sea salt
freshly ground pepper
1 tablespoon unsalted butter
1. Place the eggs in a medium bowl, and whisk in the wild salmon pieces, chives, sea salt and pepper.
2. Warm a large, heavy skillet over a low heat for 5 to 10 minutes. Add the butter and, when it is melted, add the egg mixture to the skillet.
3. Cook it, stirring gently, until the eggs are lightly cooked but still soft.
4. Serve the eggs, sprinkled with additional chives as a garnish.
The Difference Between Brown and White Eggs
The color of an eggshell is connected to the breed of hen that laid the egg and not much more. White-shelled eggs come from hens with white feathers and ear lobes, and brown-shelled eggs come from hens with red feathers and ear lobes. Since these red-feathered hens are larger and eat more than white-feathered hens, their brown eggs can be more expensive. Inside both white and brown eggs, a rich dark orange-yellow yolk can indicate high levels of omega-3 fats, vitamin A and other anti-oxidants.
Copyright 2010, Ellen Arian, Ellen’s Food & Soul