SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO

SCRAMBLED EGGS WITH SMOKED SALMON AND AVOCADO image

Yield 2 servings

Number Of Ingredients 7

5 Large eggs
1 Cup heavy (double) cream or half-and-half
Fine sea salt
1 Tablespoon unsalted butter
2 oz (60 g) thinly sliced smoked salmon
1/2 ripe avocado, sliced
Thai sriracha or other hot-pepper sauce

Steps:

In a bowl, whisk together the eggs, cream, and 1/2 teaspoon salt until very smooth. place a large nonstick frying pan over high heat. Add the butter. When the butter has foamed and the foam begins to subside, tilt the pan to distribute the butter evenly. Pour all of the egg mixture into the pan and let the eggs cook undisturbed for 30 seconds. Stir gently with a wooden spoon, bringing the partially cooked edges in toward the center. Let cook undisturbed for 30 seconds longer, then stir again. Remove the an from the heat and let stand for 1 minute longer, then stir again gently. Divide the smoked salmon evenly between 2 individual plates, arranging it in an even layer. Spoon half of the scrambled eggs onto the center of each plate, and arrange the avocado slices alongside the eggs. Sprinkle the eggs with a few drops of hot sauce and serve at once.