Scrambled eggs with salmon in a glass

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A tasty snack to serve during Easter breakfast or Easter brunch of creamy scrambled eggs with salmon and asparagus in a glass



Grill the asparagus in a grill pan with a little oil, about 3 minutes. Place the eggs in a bowl and add the cream. Also add a pinch of salt and pepper. Beat with a whisk in a few times. Heat 1 tablespoon of butter or margarine in a frying pan. Pour in the egg mixture and let it set for a few seconds, then scoop the egg in from the outer edge with a wooden spatula. Stir a few times until the mixture is slightly set but still creamy, this will take about a minute.

 Then stir the rest of the butter or margarine through the scrambled eggs and add the chives. Spoon the scrambled eggs into glasses and insert 2 grilled asparagus and divide some salmon in the middle. Garnish with some extra chives, if desired. Serve the glasses lukewarm.

Source: Leukerecepten by leukerecepten-nl.
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