This is a recipe that at one time was very popular as a dinner party first course, but now, sadly, seems to have lost favor.
Beat the eggs with half of the cream, and salt and pepper to taste. Melt the butter and add the eggs, stirring constantly. When the eggs are beginning to thicken, add the smoked salmon. Cook for another minute or two, being careful not to overcook.
While the eggs are cooking, heat the remaining cream in a small pan.
Spoon the eggs onto a warmed serving dish. Pour the hot cream over them and garnish with the asparagus tips and chopped chives. Serve immediately.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.