- 3tb butter
- 3tb chives
- 4 1in slices bread, toasted
- 8 eggs + 2 yolks
- 4tb half-and-half
- 12oz smoked or leftover cooked fish (trout or salmon work best)
- Combine 1-2 and spread 2tb of mixture over bread. Set aside.
- Melt butter in a 10in pan on med-high heat. Add 4-5 and scrape a spatula on bottom and sides of pan until eggs start clumping, about 2 minutes. Turn heat to low and fold eggs until clumped and slightly wet, about 30-60 seconds. Divide over toast, top with fish and serve.