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Ingredients
- ½ c thawed Coleson’s Catch Salmon Fillet skinned and cut into strips and seasoned with salt and pepper
- 6 eggs whisked with the cream (add salt and pepper to taste)
- 1 Tbsp Shallots diced
- 2 Tbsp Butter
- 2 tbsp Heavy Cream
- 1/3 c cream cheese
- 1 Tbsp Chives
- ½ c Tomatoes diced
- Salt and Pepper
Ingredients
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Instructions
- In a large saute pan, saute the shallots over medium heat until clear.
- Add the salmon so there is only one layer, not stacked on top of each other.
- When the salmon is cooked half way through, add the eggs.
- Gently stir with a rubber spatula making sure the egg on the rim does not brown.
- Turn the heat off just before the eggs are done and keep gently stirring.
- Place on the plate and garnish with small dollops of cream cheese, chives and tomatoes.