Smoked Salmon and Scrambled Eggs on Rye

Ingredients

• 5 eggs
• 30 g butter
• 150 g smoked salmon
• 2 tbsp crème fraîche
• a small bunch of chives, sliced
• 2 thick slices of rye bread, toasted
• a squeeze of lemon

Method

1. Beat, but do not season

   Beat the eggs thoroughly and leave the salt out for now. Salted early, eggs go watery — and the smoked salmon is bringing plenty of salt anyway.

2. Low heat, keep moving

   Melt the butter in a cold pan, add the eggs, and stir constantly over a low heat with a spatula, scraping the base. It should take four or five minutes. If you can hear it sizzling, the pan is too hot.

   5 min

3. Pull them early

   Take the pan off the heat while the eggs still look distinctly underdone and stir in the crème fraîche. The residual heat finishes them, and the cold crème fraîche stops the cooking dead — this is the whole trick.

4. Assemble

   Pile onto the toasted rye, drape the smoked salmon over, and finish with chives, lemon and black pepper. Rye rather than white: it is sturdy enough not to go soggy and its sourness suits the salmon.