Scrambled Eggs Avocado Smoked Salmon On Toast Recipe 435

Steps:

• Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.).
• Heat a large nonstick skillet over medium heat.
• Add butter and melt until it foams, then turn the heat down to low.
• Slowly pour in the egg mixture.
• Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.).
• *This takes approximately 10 minute Don't let the eggs brown. Be patient!
• Season the eggs with salt and pepper.
• Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.

Steps:

• Mash avocado with a fork. Mix in lemon juice, salt and pepper. Spread the avocado mixture over each slice of toast. Mix 2 tablespoons chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes. Spoon eggs over avocado. Drape salmon slices over eggs, garnish with remaining 1 tablespoon chives, and season to taste with pepper.

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch nonstick skillet over medium heat. Melt the butter until it foams; then turn the heat down to low and slowly pour in the eggs. Using a heat-resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloudlike curds. This process takes about 10 minutes. It sounds easy, but perfect scrambled eggs that are soft and custardlike with no brown color are the sign of a really good cook. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. I like serving these with a few slices of avocado and smoked salmon, maybe a little chopped fresh chives. Once you perfect these, you'll never order eggs at a diner again.