Bart's Recipes
Break the three eggs into a large bowl and whisk them with a whisk or fork until light and fluffy. Add a pinch of salt and pepper to taste to season the egg mixture. Remove the skin from the half avocado and slice the flesh into thin, even slices. Cut the smoked salmon into bite-sized pieces and finely chop the chives so everything is ready for plating.
Place a frying pan over low heat and allow the tablespoon of olive oil to warm gently. Pour the whisked egg mixture into the pan once the oil is up to temperature. Let the eggs set briefly, then slowly push them from the outer edges toward the center with a spatula. Continue this gently until the scrambled eggs are just set but still slightly moist. Remove the pan from the heat immediately to prevent the eggs from becoming too dry.
Spoon the warm scrambled eggs directly from the pan onto a plate. Distribute the prepared avocado slices and smoked salmon pieces over or directly beside the eggs. Finally, sprinkle the finely chopped chives over the dish to finish.
