A recipe for scrambled eggs with smoked salmon from ” Rick Stein’s Food Heroes”.
Ingredients
- 175 g smoked salmon thinly sliced
- 3 large free range eggs
- 25 g butter
- 2 tsps double cream
- 1/2 small red onion thinly sliced
- 2 heaped tsps nonpareille capers drained and rinsed
- salt and freshly milled black pepper
Servings:
Instructions
- Divide the smoked salmon between two plates.
- Break the eggs in a bowl, add some salt and pepper and lightly break up with a fork but don't whisk them. Melt the butter in a pan, add the eggs and stir with a wooden spoon until they are cooked to your liking. Remove from the heat and stir in the cream.
- Spoon the eggs alongside the salmon, with a little pile of red onion and some capers.
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