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

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

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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