Delicious and flavorful scrambled eggs are a discipline that is hard to master, but here we provide a good suggestion on how to make them. In this recipe, the eggs are combined with smoked salmon and bread.
Recipe for smoked salmon and scrambled eggs on toast
Delicious and flavorful scrambled eggs are a skill that is difficult to master, but here we give a good approach on how to make them.
In this recipe, the eggs are combined with smoked salmon and bread.
We have the recipe from the book: “Everyday Meals from River Cottage“, where the author Hugh Fearnley-Whittingstall says the following about the recipe:
“Salted, smoked salmon combined with creamy scrambled eggs is one of the top weekend breakfast or brunch favorites.
I sometimes enjoy it as dinner too.
You probably have your own way of making scrambled eggs, but here’s mine anyway.
As with all simple dishes, the quality of the ingredients makes all the difference.
Use organically farmed salmon and the freshest free-range eggs.”
Servings: Portions
Smoked salmon and scrambled eggs on toast
Delicious and flavorful scrambled eggs are a discipline that is hard to master, but here we provide a good suggestion on how to make them. In this recipe, the eggs are combined with smoked salmon and bread.
Ingredients
- 100 gram Smoked salmon Sliced
- 4 pcs. Egg
- 20 gram Butter + extra for the bread
- 2 slices Bread
- Sea Salt Fine
- Pepper From grinder
Instructions
- Unpack the salmon and place the slices on a plate so they reach room temperature while you prepare the eggs.
- Crack the eggs into a bowl.
- Add 1 large pinch of salt and 1 grind of the pepper mill and whisk together with a fork.
- Heat a small non-stick pot over low heat and melt half of the butter.
- When the butter begins to bubble, add the eggs and stir with a wooden spoon.
- Start toasting the bread.
- As the eggs heat up, they will form soft clumps.
- It takes a few minutes – do not increase the heat to make it go faster.
- Continue to stir, scraping the egg mixture from the bottom and sides, and push it towards the less set center.
- When you almost have the consistency you like, remove the pot from the heat, continue to stir for 10 seconds, and add the rest of the butter, which quickly blends in and ensures the eggs do not set further.
- Butter the toasted bread, place a few slices of smoked salmon on each slice, and garnish with scrambled eggs.
- Serve immediately.
Notes
Variations:
Break the fish into large flakes and remove skin and bones.
Carefully stir the fish into the scrambled eggs during the last minute of cooking.
Scrambled eggs with ham
Replace smoked salmon with sliced ham – it should be at room temperature. Place it on toasted bread and garnish with scrambled eggs as above.Scrambled eggs with smoked haddock
Replace smoked salmon with 250-300 g smoked haddock fillets, poached in milk that just covers, with 1 bay leaf and a few whole peppercorns (bring to a simmer, take off the heat, let the fish sit in the residual heat for a few minutes, and discard the milk).Break the fish into large flakes and remove skin and bones.
Carefully stir the fish into the scrambled eggs during the last minute of cooking.