Bart's Recipes
Break the three eggs into a bowl and beat them well with a generous pinch of pepper. Cut or flake the smoked halibut into bite-sized pieces. Chop the chives finely and make sure the lemon zest is ready so all ingredients are on hand.
Place a frying pan over medium heat and let the teaspoon of ghee melt gently. Pour the beaten eggs into the warm pan and let them cover the bottom. Stir the eggs continuously and gently with a spatula until the mixture just begins to set, but still has a soft and slightly moist texture.
Remove the pan immediately from heat to prevent the eggs from overcooking and becoming dry. Gently fold the smoked halibut pieces through the scrambled eggs so the fish warms slightly from the residual heat in the pan.
Divide the warm scrambled eggs with halibut over a plate. Sprinkle the finely chopped chives and lemon zest evenly over the dish to finish. Serve immediately while it's still at a good temperature.
