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Scrambled Eggs with Smoked Salmon

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Serves: 4
8 eggs
6 tbsp single cream
2 tbsp chopped fresh dill, plus extra to garnish
salt and pepper
100g / 3 1/2 oz smoked salmon, cut into small pieces
2 tbsp butter
slices rustic bread, toasted

Break the eggs into a large bowl and whisk together with the cream and dill. Season with salt and pepper. Add the smoked salmon and mix to combine.

Melt the butter in a large non-stick frying pan and pour in the egg and smoked salmon mixture. Using a wooden spatula, gently scrape the egg away from the sides of the frying pan as it starts to set and swirl the frying pan slightly to allow the uncooked egg to fill the surface.

When the eggs are almost cooked but still creamy, remove from the heat and spoon onto the prepared toast. Serve immediately, garnished with sprigs of dill.

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