Smoked salmon with scrambled eggs on toast Treat yourself, or someone special, to this simple but indulgent breakfast or brunch. Ingredients For the scrambled eggs • 2 tbsp butter • 3-4 free-range eggs, lightly beaten • 1 tbsp milk • 3 tbsp double cream • salt and freshly ground black pepper To serve • 4 slices brown toast • 4 slices smoked salmon • lemon wedges • 1 tsp chopped fresh chives • freshly squeezed orange juice Preparation method 1. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add the eggs and milk, stirring continuously until thick and scrambled, then stir in the double cream. Remove from the heat when just cooked and season, to taste, with salt and freshly ground black pepper. To make perfect, creamy scrambled eggs, place a heavy-based, non-stick saucepan over a low heat with a generous knob of butter. Crack the eggs into a bowl add a dash of milk or cream and whisk with a fork. When the butter is just melted, add the eggs to the pan. To avoid scratching the pan, use a wooden spoon to stir slowly and constantly for about five minutes. Keep stirring and the mixture will slowly cook into creamy, custardy scrambled eggs. If you like, as the egg just begins to set into curds, you can add another tablespoon of milk or cream. Remove from the heat when the eggs are still a little less cooked than you like. They will continue to cook in the residual heat until you are ready to serve. 2. To serve, place the slices of toast in the middle of two serving plates. Spoon over the scrambled eggs and place the smoked salmon on top. Garnish with the chopped chives and lemon wedges and serve with a glass of freshly squeezed orange juice (Source: BBC)
Posted on: Tue, 25 Nov 2014 04:06:02 +0000
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