Name: Smoked salmon and scrambled egg on sourdough
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 6 eggs; 82.50 gm creme fraiche (see note); olive oil cooking spray; 400g smoked salmon; dill sprigs, to serve; 125g butter, softened; 82.50 ml dill, finely chopped; 2 sourdough bread loaves, sliced

Smoked salmon and scrambled egg on sourdough

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Elevate your morning meal with gourmet scrambled eggs paired with dill sourdough and smoked salmon.

Ingredients:

6 eggs
82.50 gm creme fraiche (see note)
400g smoked salmon
dill sprigs, to serve
125g butter, softened
82.50 ml dill, finely chopped
2 sourdough bread loaves, sliced

Instructions:

Preheat the oven to 200°C. Mix butter, chopped dill, salt, and pepper in a bowl. Spread the mixture thinly over both sides of the bread slices and arrange them in a single layer on 2 baking trays. Bake for 12 minutes until crispy and golden. Allow to cool before serving.
Combine eggs, creme fraiche, and pepper in a jug, whisking until fully mixed.
Spritz a non-stick pan with oil and warm over low heat. Give the egg mixture another quick whisk. Pour into the pan and gently stir for 3 minutes until nearly cooked (egg should be slightly runny as it will finish cooking off the heat).
Place a dollop of egg onto a slice of sourdough bread, then layer with smoked salmon and fresh dill sprigs. Sprinkle with salt and pepper to taste before serving right away.

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