Toast with chive scrambled eggs and fish

Serves 4

  1. 3tb butter
  2. 3tb chives
  3. 4 1in slices bread, toasted
  4. 8 eggs + 2 yolks
  5. 4tb half-and-half
  6. 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.
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