Ingredients

• 75g 35% cream
• 50g of egg powder mixed with 100g of water
• 1 tbsp. butter
• 1/2 bunch of chives, chopped
• Salt, pepper

For the composition

• 150g smoked salmon, sliced

Instructions

Place a medium frying pan over medium heat, add the cream and heat for 1-2 minutes.

Put the egg mixture in a bowl, add salt and pepper, and beat lightly with a fork or a hand whisk.

Once the cream has come to a boil, pour the egg mixture into the pan, and stir with a wooden spoon or silicone spatula for about 2 minutes until the mixture thickens slightly.

Remove the pan from the heat, add the butter and chopped chives, and stir until the butter melts.

Divide the scrambled eggs over toasted brioche and place the smoked salmon slices on top.

Sprinkle with chopped chives, pepper, and olive oil and serve.