Creamy Smoked Salmon Scrambled Eggs
This makes a sumptuous breakfast, ideal for special occasions such as Mother's
Day or Father's Day.
Serves 2 Hot Fish
Breakfast Gluten Wheat Free
4 tbsp Single Cream
4 Eggs , Beaten
50g/2oz Smoked Salmon (trimmings are more economical), chopped
Salt and Black Pepper
A large knob of Butter
1. Place the cream and eggs in a mixing bowl and beat with a whisk or fork until
2. Add the smoked salmon, season with plenty of black pepper and a little
salt and mix well.
3. Melt the butter in a medium saucepan until it begins to foam, then pour
in the egg mixture and using a wooden spoon or fork immediately start to stir
and stir backwards and forwards continuously for 2-3 minutes over a medium heat, until the
mixture is just set and has formed into quite large curds.
4. Remove the pan from the heat and continue stirring vigorously for around 30
until the mixture forms a creamy soft mass. Serve immediately.
As it is = Gluten Free
On toasted bagels
Inside hollowed out Brioche
Over warmed English Muffins