fbpx 0

free-deliveryFree Delivery On Orders Over £50.00 - Shop Now

0 items - £0.00

Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

 

Scrambled Eggs Recipe, Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough

Classic brunch dish using homemade cured smoky salmon, creamy scrambled eggs on toasted sourdough.

Meal: Weekend Brunch classic

Using:

 

Creamy Scrambled Eggs Recipe (serves one)

Serves

Prep Time

Cook Time

1 5 mins 5 mins

Ingredients:

  • Knob of British Butter – unsalted
  • 2 Free range British Eggs (we used the wonderful local Cacklebean Eggs -see them on Facebook or Instagram)
  • 50ml British Double cream
  • Pinch of Salt & Cracked Black Pepper

 

Method:

  1. Heat a non-stick pan on medium/high heat
  2. Gently whisk the eggs, cream, salt and pepper in a bowl
  3. Add butter to the pan and gently melt
  4. Add the egg mixture and stir
  5. Then leave to cook gently for around 20 seconds
  6. Then move the set egg from the outside into the centre of the pan using a rubber spatula and scraping any set egg off the bottom
  7. Cook for a further 20 seconds
  8. Repeat Step 6.
  9. Once the eggs are almost set, remove from the heat and leave to one side whilst the eggs continue to set to your liking in the pan
  10. Give one final stir and serve immediately

 

Let us know how you get on! We’d love to see your pictures and comments on social media:

Scrambled Eggs Recipe, Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough Scrambled Eggs Recipe, Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough Scrambled Eggs Recipe, Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough Scrambled Eggs Recipe, Smoky Cured Salmon & Scrambled Eggs on Toasted Sourdough
MENU
X