Christmas Scrambled Eggs with Smoked Salmon
Scrambled eggs for the connoisseur with salmon, parsley and lemon.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Main,Snack | Fry | Less than 30 minutes |
Ingredients
- 50g unsalted butter
- 4 large free range eggs
- 4 x 15ml spoons single cream
- salt and freshly ground black pepper
- 20g pack fresh flat leaf parsley, finely chopped
- 125g pack Scottish smoked salmon, cut into strips
- hot buttered toast
- ½ lemon cut into 2 wedges
Method
Melt the butter in a medium sized non-stick frying pan over a low heat. Whilst it is melting, break the eggs into the Braun beaker, add the cream, salt and pepper and mix together with the handblender.
Chop the parsley using the chopper attachment.
When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten egg. Increase the heat and cook for approximately 5 minutes or until you achieve a soft creamy mass, stirring continuously. Add the parsley and smoked salmon.
To serve: Divide the scrambled egg between the buttered toast and serve immediately with a lemon wedge.
