Scrambled Eggs with Smoked Salmon

1/4 pound sliced smoked salmon
12 eggs
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons butter
12 to 15 blades of fresh chives, finely chopped

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry.

When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet.

Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Yield: 6 servings

Recipe courtesy Rachael Ray