Sunday, November 18, 2007

scrambled eggs with smoked salmon & toast

Scrambled Eggs with Smoked Salmon & Toast

This is our most favourite Sunday's Brunch. It's very simple and easy to cook but it makes a fabulous Breakie or Brunch ever.

I seem to like to cook it on Saturday or Sunday as its too good that you need to share with someone not having alone.

Normally I would have my breakie with a few slices of whole grain / 7 grain toast but for this particular dish I prefer it with toasted French bread (sourdough) or Bagel, or with Brioche.

Find below a recipe of "Scrambled Eggs with Smoked Salmon"

4 Eggs (Chicken)
2 Tablespoons of Single Cream
2 Tablespoons of Whole Milk (Skim Milk is optional)
10 G of unsalted Butter (French butter is recommended)
Salt & freshly ground Black Pepper.

130 G of Smoked Salmon, Sliced
4 Slices of French Bread (Sourdough), toasted

To Garnish
Fresh Dill or Chive, chopped
Lemon Wedges (Optional)


• Melt the unsalted butter in a pan over a gentle heat.
• When the butter has melted and begins to foam.
• Break the eggs into a pan, season with salt & black pepper
• Increase the heat slightly and, using a wooden spoon to stir continuously
• When the eggs begin to solidify, add milk and cream
• Keep on stirring for 3-4 mins
• Remove the pan from the heat, continue to stir until the eggs become soft
• Place the scrambled eggs on the serving plate with smoked salmon and toast.
• Sprinkle with dill or chive, then serve immediately

Note : serves 2

No comments: