Scrambled Eggs with Smoked Salmon
Smoked Salmon fried with egg and single cream, served on toasted, buttered bagels.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon | Snack | Fry | Less than 30 minutes |
Ingredients
- 125g smoked salmon
- 2 x 15ml spoons single cream
- 4 large size eggs
- 40g butter
- salt and freshly ground black pepper
- lightly toasted, buttered bagels
Method
Cut the smoked salmon into thin strips and place in a bowl with the cream. Leave to marinate for 20 minutes.
Crack the eggs into a bowl, add seasoning to taste and whisk together.
Melt half the butter in a saucepan and heat gently.
Pour in the eggs and stir continuously with a wooden spoon until the eggs begin to set. Add the salmon and keep stirring until almost cooked.
Remove from the heat, stir in the remaining butter and serve immediately with toasted, buttered bagels.
