The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.
Ingredients
- 4 tblsp cream
- 50-100g smoked salmon, cut into 1cm dice
- 25g/1 oz butter
- 8 free range eggs
- Salt and pepper
- 4 slices sourdough bread
- Extra virgin olive oil
- Butter
- 2 tblsp chopped chives
- 2 tblsp finely grated Parmesan
Method
- Start by warming the smoked salmon in the cream until barely simmering. Remove from the heat and it will keep warm while you prepare the eggs.
- To make the scrambled eggs, melt the butter in a heavy-bottomed saucepan. Add the beaten and seasoned eggs and cook gently, stirring regularly with a wooden spoon until you have a softly scrambled mixture.
- Draw off the heat and immediately add the salmon and cream mixture and stir to mix. Reserve until you are ready to serve.
- Heat a heavy grill pan and place the slices of sourdough bread on the dry pan and grill on both sides until well coloured. Drizzle each slice with a little olive oil or spread with a little butter.
- Divide the bread between hot plates and top each slice with the egg and salmon mixture. Finish each serving with a sprinkle of chives and Parmesan and serve immediately.
