Scrambled Eggs with Sun-Dried Tomatoes and Smoked Salmon
Smoked Salmon and Sun-Dried Tomato Scrambled Eggs.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Main,Savoury | Microwave,Pan | Less than 30 minutes |
Ingredients
- 115g (4oz) smoked salmon, sliced into thin strips
- 6 pieces sun-dried tomatoes (non-oil variety)
- 4 eggs
- 2 tablespoons skimmed milk
- salt and freshly ground black pepper
Method
Microwave method
Slice the sun-dried tomatoes into thin strips and place in a microwave-proof bowl with enough water to barely cover.
Cook in the microwave on full power for 4 minutes, drain and return to the bowl.
Break the eggs into the bowl and beat with a fork. Gradually add the milk, beating the mixture until it is fully combined.
Season with black pepper and cook in the microwave on high power for 40 second intervals, stirring between cooking, until the egg is just set. Stir in the smoked salmon strips, and add salt to taste. Serve immediately.
Saucepan method
Slice the sun-dried tomatoes into thin strips and place in a non-stick saucepan. Barely cover with water. Place a lid on the pan and simmer, covered, for 4-5 minutes or until soft.
Combine the eggs, milk and tomatoes in a bowl and pour into the saucepan. Season with black pepper and cook over a low heat, stirring continuously, until the mixture starts to set. Remove from the heat, stir in the smoked salmon and add salt to taste.
