This preparation is a great way to use up a few scraps of smoked salmon. The salmon should be added at the last minute before serving so it doesn’t cook further. When I originally had this preparation, it was served as part of a Sunday brunch in soup bowls. The quantity presented below is more appropriate for a simple amuse-bouche. œufs brouillés au saumon fumé 2  eggs, lightly beaten 30 grams  butter   salt, to taste 2 tablespoons  smoked salmon, broken into small pieces 2 teaspoons  minced chives 1.   Melt 20 grams of butter in a double-boiler over medium heat. Add the eggs and stir continuously with a rubber spatula until they thicken like pudding. If curds start to form, remove from heat for a while. When thick, add the remaining butter and continue stirring until melted and blended. Test for salt. 2.   Add salmon and chives to eggs and serve in small bowls, or empty egg shells. Yield: 2 servings. Source: concept from Frédéric Médigue, Le Château d’Amondans, Amondans, France, May 2000. Egg method from Paul Bocuse, La Cuisine de Marché, 1998, page 81. ©2000 Peter Hertzmann, Inc. All rights reserved.