Bart's Recipes
Whisk the eggs loose in a bowl with a pinch of salt and freshly ground pepper. Cut the smoked salmon into strips and finely chop the chives.
Heat the olive oil in a frying pan over low to medium-high heat and pour in the egg mixture. Stir gently with a spatula, pulling the setting parts toward the center each time, so you keep soft, creamy texture in the scrambled eggs.
Remove the pan from the heat when the egg is still just slightly glossy, as it will continue to cook. Gently fold in the smoked salmon strips and sprinkle the chives over top. Taste and adjust the seasoning with more pepper and serve immediately.
