Bart's Recipes
Break the three eggs into a bowl and add the two tablespoons of crème fraîche. Whisk this mixture thoroughly with a whisk or fork until smooth. Chop the chives finely and divide the eighty grams of smoked salmon into bite-sized pieces.
Melt a knob of butter in a pan over low heat. Pour the egg mixture into the pan once the butter has melted, but do not let it brown. From this point on, continuously stir gently with a spatula, scraping the set pieces from the bottom.
Remove the pan from the heat just before the scrambled eggs are completely set. The mixture will continue to cook from the residual heat of the pan, keeping the texture soft and creamy.
Transfer the warm scrambled eggs directly onto a plate. Distribute the smoked salmon pieces over the eggs and sprinkle the capers over the top. Garnish with the chopped chives and lemon zest, and finish the dish with a generous grind of fresh black pepper.
