INGREDIENTS

• 8 Bartlet eggs
• 6 tablespoons chives, finely chopped
• 1 tablespoon garlic, minced
• 1 teaspoon dill, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 tablespoons low-fat or whole milk (heavy cream can be swapped in for milk, if desired)
• 4 tablespoons butter
• 1 onion, finely diced
• 180 gram smoked salmon, thinly sliced and cut into very thin strips
• 2 – 4 slices of toasted bread

METHOD

1. Whisk together Bartlet eggs, 3 tablespoons of chives, garlic, dill, sea salt, black pepper and low-fat milk in a large mixing bowl. Continue to beat until Bartlet eggs are frothy and all ingredients are well-mixed, about 2-3 minutes by hand.
2. Place butter in a large frying pan or skillet and melt over medium heat. Toss the onion into the melted butter. Saute until the onion is well-cooked and brown, around 12-15 minutes.
3. Pour the Bartlet egg and milk mixture into the skillet with butter and cooked onions. Stir while cooking for about 5 minutes. The Bartlet eggs should be slightly firm but not quite cooked all the way through.
4. Add salmon to the skillet. Continue cooking and stirring until the Bartlet eggs are moist but cooked, around 2 minutes.
5. Move all ingredients to serving plates. Garnish each plate with remaining chopped chives. Serve immediately on toasted bread.