Cupid’s Scrambled Eggs

8 eggs
½ cup cream
100g Premium Tasmanian Salmon Portions, sliced
Small bunch chives, chopped (or spring onions)
Salt & Pepper, to taste
Knob of butter

Lightly beat eggs and cream together and season with salt & pepper. 
Melt butter in a small frying pan on medium heat and add egg mixture. Cook until lightly set. Using a spatula, fold the edges into the centre of the pan and leave to cook for another 2 minutes. Lastly, fold the salmon pieces & chives into the mixture. Serve immediately & garnish with a sprinkle of chives on top. 

Serves: 4

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