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Le Chaudron recipe
Œufs brouillés saumon ciboulette
Scrambled eggs with smoked salmon and chives
⏱ 8 minServes 1Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 servings
2eggs
50 g (2 oz)smoked salmon
1 tbspnonfat fromage blanc
1 tspchopped chives
1 tspolive oil
1 pinchpepper
- 2 eggs
- 50 g (2 oz) smoked salmon
- 1 tbsp nonfat fromage blanc
- 1 tsp chopped chives
- 1 tsp olive oil
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Crack the 2 eggs into a medium bowl, add the spoonful of fromage blanc and the pepper, and whisk hard for 20 seconds.
- Heat the olive oil in a nonstick skillet over very low heat (really low: that's the secret to creamy eggs).
- Pour in the eggs and wait 30 seconds without stirring.
- Stir constantly with a silicone spatula, scraping the bottom, for 3 to 4 minutes.
- Take off the heat when the eggs are creamy but still slightly moist (they keep cooking on the plate).
- Snip the smoked salmon into thin strips and the chives into short pieces with scissors.
- Slide the eggs onto a plate and top with the salmon.
- Sprinkle generously with chives and serve right away with whole-wheat bread or blini.
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