Scrambled Eggs With Wild Smoked Salmon And Lemon Cream Sauce

1. 1

   For the lemon cream: In a small bowl, mix together the sour cream, fresh lemon juice, finely grated lemon peel, and the chopped fresh thyme. Season with salt & pepper to taste.

2. 2

   In a medium bowl, whisk together the eggs with salt & pepper to taste.

3. 3

   Melt butter in medium skillet over medium heat. Add the thinly sliced green onion and saute for 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute.

4. 4

   Divide scrambled eggs between two plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve. Delicious with a slice of buttered pumpernickel toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.