Sunday, 17 July 2011

Smoked Salmon and Scrambled Eggs

My sister is a brunch fiend. So, when she showed up early one Sunday morning and offered to make me brunch, I could hardly say no. She duly trotted off to the shops, returning with eggs, smoked salmon, chives and some delicious bread then set to work. I was relegated to smoked salmon chopping duties.

The result was wonderful: creamy, soft eggs dotted with little pieces of chive and stirred through with smoked salmon. A feast for a king or queen, though it's probably a good thing she doesn't show up every Sunday morning!


Ingredients (serves 2):
4 large eggs
100g smoked salmon
50ml milk
10g butter
1 tsp chopped chives
4 slices fresh bread
Salt and pepper to taste

Method:
Slice the smoked salmon into 1cm ribbons, then crack the eggs into a mixing bowl and beat in the milk, chives, salt and pepper. Toast and butter the bread, then set on plates awaiting the egg. Melt the remaining butter over a low heat until liquid, then pour in the egg mixture. Stir constantly but gently with a wooden spoon for 3-5 minutes, until the egg is cooked but still slightly wet. Finally, stir in the smoked salmon ribbons and divide the scrambled eggs between the two plates and get stuck in.

5 comments:

  1. Oh, I love smoked salmon with eggs. There's this beautiful little place called Toast in Edinburgh that does them wonderfully. Your sister's look great too - I see culinary skills run in the Crumbs for Dinner family! :)

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  2. crumbsfordinner17 July 2011 at 21:12

    i shall endeavour to check out Toast next time i'm in edinburgh - anywhere that does a mean smoked salmon & eggs is worth visiting in my book! think cooking is definitely something that runs in the family! it's nice to have someone to turn to for inspiration when my own runs dry too.

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  3. ur egg is a touch too slimey... cook off more with a bit more cream based product for the consistancy... it should look rich and solid, not all oily and pukey... but then each to their own! A classic, but hardly ground breaking (the trick is doimg it right I guess)

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  4. crumbsfordinner19 July 2011 at 17:41

    definitely each to their own! i hate it when it's more cooked than that so how it's cooked is obviously down to personal preference. agree that the trick is very much getting it how you like it, rather than it being anything ground-breaking (it's not, but it's very tasty!)

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  5. It's not really how cooked.. but how much oil... more milk and less (or better still no) butter or perhaps a good jersey single cream instead can make it lovely and moist without adding to the existing fish oil to make too slimey.. glass of prosecco or Sekt and bam... brekkie (too much oil also not good for fizzy before noon!)

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