Bleiker's smoked salmon with scrambled eggs (perfect for breakfast)
Recipe by Bleiker's Smokehouse
Nothing could be simpler than this superb combination of smoky, salty fish with buttery, fluffy eggs. And it's as quick to make as slicing, toasting and buttering some bread – which is a good job as this is what you'll be serving the eggs and smoked salmon on.
Large knob of slightly salted butter
2 large free range eggs per person
50g of Bleiker's Traditional Oak Smoked Scottish Salmon per person
Buttered toast of your choice
Ground black pepper
Salt to taste if required
Lemon wedge
Prep. Time → 3 min
Cook Time → 5 min
1. Heat the butter in a saucepan on a medium to low heat whilst you beat the eggs.
2. Pour the eggs into the saucepan, and stir gently with a spoon or spatula until just some of the egg starts to firm.
3. Remove from the heat (any runny egg will continue to cook and removing from the heat at this stage will prevent the scrambled eggs from going hard – you're looking for a soft, fluffy, moist and slightly loose texture).
4. Spoon the eggs on top of the toast.
5. Tear the smoked salmon into several pieces and lay across the eggs.
6. Season with the salt and pepper to taste.
7. Add the lemon wedge to the plate and serve immediately.
main courses, breakfast, scrambled eggs, smoked salmon, bleikers August 21, 2012 18:02
Author Traditional British
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