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
1 tsp chopped chives
4 slices fresh bread
Salt and pepper to taste
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.