Sunday, 26 February 2012

Scrambled Eggs with Smoked Salmon

This is more of a brunch really, but as we've had a busy day with all of us doing different things, it was a quick and satisfying supper. Lovely on plain bagels, or toasted muffins, good at any time of day.

Serves 2

4 Large eggs
110g smoked salmon
4 tablespoons of milk
50g butter
Salt and black pepper

Cut up the smoked salmon fairly small, then put into a jug or bowl. Pour the milk over it, stir well so that all the fish gets a good coating of milk, then leave aside to soak for 20 minutes or so ( I didn't, I was too hungry to wait) 
Melt half the butter in a small heavy based saucepan on a lowish heat and meanwhile break the eggs into a bowl. Season them with salt and pepper and beat them well.
When the butter is foaming pour in the beaten eggs. Take a wooden spoon and stir constantly. When the eggs have started to solidify, but there is still a fair amount of liquid add the smoked salmon (plus any milk they have not soaked up). Keep stirring continuously. When almost all the liquid has gone, remove the pan from the heat , add the rest of the butter and continue stirring, the eggs will finish cooking to a creamy mass in the heat of the pan.

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