Smoked Salmon with Scrambled Eggs and Toasted Sourdough
This breakfast classic has been given a superstar chef twist by Clare Smyth. Perfect for a slow weekend brunch or a great way to start Christmas or New Year's Day.
Ingredients
- 400g smoked salmon, sliced
- 12 eggs
- 100ml double cream
- 100g butter (or more if desired
- Salt and pepper
- 6 slices sour dough toasted
Method
Melt the butter in a large non-stick fry pan, whisk the eggs together with the cream and add to the pan.
Cook on a low heat for 6-8 minutes, stirring continuously.
Stir through the smoked salmon, season and serve on toasted sourdough bread.
Ingredients
- 400g smoked salmon, sliced
- 12 eggs
- 100ml double cream
- 100g butter (or more if desired
- Salt and pepper
- 6 slices sour dough toasted
Method
Melt the butter in a large non-stick fry pan, whisk the eggs together with the cream and add to the pan.
Cook on a low heat for 6-8 minutes, stirring continuously.
Stir through the smoked salmon, season and serve on toasted sourdough bread.
