We're all out of cottage cheese and I haven't had a chance to make any more bread yet, so I was at a bit of a loss as to what to make for breakfast.

Luckily we still had some sour cream left in the fridge and I'd gotten a small package of smoked salmon on sale last week. And with the dried chives in the pantry and the neverending supply of eggs from the chickens, that gave me everything I needed to make these simple but special-feeling scrambled eggs.

Smoked Salmon Scrambled Eggs

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 Tbsp. unsalted butter
• 8 large eggs
• 2-4 Tbsp. milk
• salt and pepper, to taste
• 150g smoked salmon, chopped
• 2-3 Tbsp. chopped fresh chives
• 1/2 c. sour cream or crème fra&icric;che
• 1 Tbsp. grated lemon zest

Directions

1. Melt the butter over medium-low heat.
2. Beat the eggs with the milk and season to taste with salt and pepper.
3. Pour the egg mixture into the pan and allow to cook for a minute or two without stirring.
4. Gently stir the eggs and allow to cook until nearly set (another 2-4 minutes).
5. Stir in the smoked salmon and chives and cook for a minute or so longer.
6. Serve topped with sour cream/crème fra&icric;che and lemon zest.