Smoked salmon scrambled eggs
Silky, slow-stirred buttery eggs piled on hot sourdough with ribbons of smoked salmon, chives, dill, capers and a squeeze of lemon.
- Prep
- 3 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 600 kcal
Ingredients
Method
Whisk the eggs, cream and a pinch of salt in a bowl until just combined. Put the sourdough on to toast.
Melt 20 g of the butter in a nonstick skillet over medium-low heat until foaming. Pour in the eggs and leave for 20 seconds, then slowly push them from the edges to the middle with a spatula to make big, soft curds. Take the pan off the heat while they still look a little wet; they'll finish in the pan.
Butter the hot toast with the remaining butter and put on plates.
Pile the eggs onto the toast and drape the smoked salmon over and around. Scatter with chives, dill and capers, add a good crack of pepper and serve with lemon wedges.
Tips
- Go easy on the salt in the eggs; the salmon and capers are already salty.
- Hot-smoked salmon flakes work too. Fold the flakes through the eggs in the last 30 seconds so they warm through.
- Serve on gluten-free toast and it's gluten-free.
