from Martin's notebook · Everything else
Smoked Salmon Scrambled Eggs
For a beautiful quick and easy breakfast, combine the delightfully fluffy Scrambled Eggs with the decadent flavour of Smoked Salmon.
- Prep
- 20 min
Jump to the methodAdded August 2011
You'll need
- 2 eggs per person
- 25ml Milk per person
- 1 slice of Smoked Salmon per person at about 25g
- 1 piece of bread per person
- Salt and pepper
- A few Basil leaves or chopped Chives to Garnish
Method
Place the Eggs, Milk and a good pinch of Salt and Pepper in a mixing bowl.
Place Eggs, Milk, Salt and Pepper in a bowl 
Beat the mixture Use a folk or whisk to beat the ingredients together until you have a consistent mixture.
Place a small amount of oil into a shallow frying pan and put it onto a medium heat. Pour the egg mixture into the pan and stir constantly as the eggs start to cook.
Cook on medium heat 
While the Eggs are cooking, cook the toast, butter it and place it on the serving plate. Meanwhile continue stirring the eggs until they are completely cooked. They should be light and fluffy while not being too dry.
Place the scrambled eggs on top of the Toast in a neat pile. Top the pile with a slice of the Smoked Salmon and garnish with the Basil or Chives.
