Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon


Ingredient List can be found below. Add the Eggs into a Saucepan (crack the eggs on a flat surface on the long side to not get any shell in the pan). Add the Bread slices to a preheated grill (high). Alternatively, toast in the toaster. Toast both sides. Add the Butter to the Eggs. Turn on the Heat to Medium. Stir, making sure to continually scrape the bottom of your pan. When the Butter has melted, Focus! Manage the heat being supplied to the liquid by taking the pan on and off the heat. Keep scraping the bottom with your spatula. Eventually, when there is very little liquid you should stop. The heavy base saucepan has enough residual heat so that your Scrambled Eggs are perfect! Add the Creme Fraiche (this reduces the temperature and stops the Eggs cooking further; it also lightens the richness of the dish). Also add the Chives and season with Salt & Pepper. Mix In! Spoon on top of Bread and add Smoked Salmon and serve hot!

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