Scrambled Egg with Avocado and Smoked Sockeye Salmon Lox

April 13, 2018


  • 3 Tablespoons minced fresh chives, divided
  • 2 Tablespoons crème fraîche (optional)
  • 6 large eggs
  • 2 Tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 1 Avocado, halved, pitted, peeled, and diced
  • 1 Tablespoon fresh lemon juice


  • Whisk 2 tablespoons of chives, crème fraîche (if using), and eggs in a large bowl. Melt butter in a large heavy nonstick skillet over medium-low heat. Add egg mixture and season with salt and pepper. Cook, occasionally scraping the bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3-4 minutes. Set aside.

  • Chop up the avocado and season with lemon juice, salt, and pepper then garnish with remaining 1 tablespoon of chives and season to taste with pepper. Place scrambled eggs, salmon and avocado to a plate and serve.