Title: Scrambled Eggs a la Suzanne Halliday
Categories: Breakfast Egg Smoke Salmon
Yield: 2 Servings

20	g	Unsalted butter
6		Eggs, lightly beaten
1/4	c	Thickened cream
2	tb	Chopped fresh chives
		Smoked salmon, sliced onion,
		Capers and creme fraiche to
		Serve

Melt butter in heavy based pan, add eggs and two thirds of the cream, stir gently over heat until eggs are soft and creamy. Remove pan from heat and gently fold in remaining cream, half the chives and season with salt and freshly ground black pepper. Serve with the smoked salmon, onion, capers and creme fraiche sprinkled with remaining chives. Bon Appetit, Exec. Chef Magnus Johansson

Source: Australian Gourmet Traveller Dec '93

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