Enjoy a simple yet flavourful combination with this take on scrambled eggs. Creamy eggs paired with smoked salmon and served on crispy toast offer a delicious balance of textures and savoury goodness, perfect for when you want something a little more special.
Add the ingredients to your round for a perfect festive morning!
Ingredients
- 4 Slices of Sourdough Bread
- A Handful of Chives
- 200g Smoked Salmon
- 8 Eggs
- 70g Butter, Plus Extra for the Toast
- 1 Tbsp of Oil
- A Pinch of Salt
- A Pinch of Pepper
Method
- To begin, cut 4 thick slices of sourdough bread. Finely chop the chives and slide them into a bowl, after shredding the smoked salmon into medium-sized pieces. Place both to the side separately.
- Crack the eggs into a large bowl and add a pinch of salt, giving them a good whisk until well-mixed.
- Pour 1 tbsp of oil into a large frying pan and warm to a medium-low heat. Add most of the butter and let it melt.
- When the butter has melted, pour the beaten eggs into the pan, stirring and cooking them for 3-4 minutes until most of the eggs are loosely set. Put the sourdough in the toaster.
- Stir most of the smoked salmon into the eggs, along with the remaining butter and add a pinch of pepper. Remove the pan from the heat when the eggs still look a little undercooked – they will continue to cook.
- Butter the sourdough and spoon over the eggs. Top with the remaining shredded smoke salmon, sprinkling over a pinch of chives.
