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Smoked salmon and scrambled eggs
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Total Time:
10 minutes
10 minutes
Delightful smoked salmon and velvety scrambled eggs - a breakfast favorite to brighten your morning!
Ingredients:
- 2 slices sourdough or crusty white bread
- 30 g butter plus a little extra for spreading
- 6 large free-range eggs
- 1 lemon
- 4 slices smoked salmon from sustainable sources, ask your fishmonger
Instructions:
- Place the bread in the toaster. Melt butter in a small saucepan over medium heat until foamy. Beat eggs in a bowl and pour into the saucepan. Continuously stir the eggs with a spatula until cooked around the edges but still slightly runny in the center. Eggs will continue to cook off the heat, so slightly undercook them and keep in the pan. Season with salt and pepper, then pour over the toasted bread. Cut the lemon into quarters and lay the salmon on top of the eggs. Sprinkle with additional black pepper and serve hot.
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