Sunday, 29 January 2012

Scrambled Eggs and Smoked Salmon


I love smoked salmon and especially on slices of buttered  brown soda bread, a wedge of lemon and a few capers. Sometimes however, there might be a small sliver left over and I feel obliged to secret it away for the next morning's breakfast. This is the prefect breakfast in bed for a special occasion, accompanied with a pot of fresh coffee and toast. Now if you are planning to have a very quick and sustaining breakfast for a large group of people then a whole 400g side with 2 eggs per person should do the job nicely. I perfer not to add salt to my scrambled eggs as I find the salmon is seasoning enough.
 
Serves 1-2

Ingredients
Smoked salmon
2 Eggs, beaten
Splash of milk
Chives, chopped (optional)

Method
Thinly slice the smoked salmon, set aside.Scramble the eggs until soft and remove from the heat. Add the smoked salmon and serve on a warm plate. Serve immediately.


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