Simple yet classy smoked salmon brunch.
- Prep Time : 10 minutes
- Cook Time : 30 minutes
Cook the asparagus tips in lightly salted boiling water for 3 minutes. drain and keep warm.
Mix the beaten eggs with the chives and black pepper to taste.
Pour into a non-stick pan and cook over a low heat, stirring all the time, until they are softly scrambled. Remove from the heat and stir in the fromage frais and asparagus tips.
Place a piece of smoked salmon on each plate and serve with the scrambled eggs and lemon wedges.