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1
Heat an 8-inch nonstick skillet over medium-high heat, and when hot, add the vegetable oil.
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2
When the oil is hot, add the onion and cook, stirring frequently, until softened, very fragrant, and golden at the edges.
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3
Dont let the onion turn brown, however, or it will be too sweet.
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4
Sprinkle the onion with a little salt and black pepper and scrape into a small bowl.
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5
Stir the minced chives into the onion.
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6
Place the skillet back on the stove.
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7
Stack the slices of smoked salmon and roll them up lengthwise.
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8
Slice the roll into 1/2-inch slices, then unravel the slices and briefly saute the salmon over medium-high heat, stirring frequently, just until it loses its translucency, about 30 seconds.
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9
Add the salmon to the bowl of hot onion.
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10
Place the same skillet back on the stove and melt the butter over medium-high heat.
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11
When hot and bubbling, add the beaten eggs and turn the heat to medium.
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12
Let the eggs cook, undisturbed, just until they start to set on the bottom, about 1 minute.
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13
Give the eggs a good turn with a wooden spoon or a heatproof rubber spatula, then fold in the salmon and onion.
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14
Cook the eggs until theyre done to your liking, folding occasionally.
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15
Try not to overstir as the eggs cook, as this breaks them down into small curds.
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16
The eggs should remain in fluffy clumps, laced with chive-flecked onions and pieces of smoked salmon.
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17
Sprinkle the eggs with salt and pepper to taste, then scrape them onto an individual serving plate.
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18
Sprinkle the top with additional minced chives and serve immediately, with your choice of hot toast.
