Peas and mint are a wonderful combination, refreshing and light. The is a perfect spring lunch with a nice piece of fish or lamb.
Scrambled Eggs with Chives & Caviar
6 large eggs
1/4 cup unsalted butter, cut into 1-inch cubes, divided
1 tbsp minced fresh chives
1 tbsp chive flowers (about 2 flowers)
Salt and freshly cracked black pepper
4 slices toasted baguette or brioche or egg bread
4 thin slices smoked salmon (about 2 oz)
1tbsp North American caviar (optional)
In a bowl, beat eggs with 1 tbsp of the butter.
In a large nonstick skillet, melt 1 tbsp of the butter over medium heat, tilting pan to coat evenly. Add egg mixture and cook for about 3 minutes, gently drawing a rubber spatula across the pan to form soft curds. Add the remaining butter, chives and chive flowers. Season to taste with salt and pepper. Remove from heat when still barely set; the residual heat will continue cooking the eggs.
Serve eggs on top of toasted baguette with smoked salmon and a dollop of caviar.
For a more soufflé-like version of scrambled eggs, try cooking them in a bowl over steaming water.