Saturday, 12 April 2008

Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs
Serves 2
Cooking Time: 5-8 minutes

15g butter or more
1 tablespoon milk
Smoked salmon, cut into bite-sized pieces
2 large eggs
3 asparagus spears, snapped, blanched and drained
Freshly ground pepper
Hot buttered toast of your choice

1. Crack eggs in bowl, add 1 tablespoon milk, semi-skimmed or double cream.
Add freshly ground pepper.
Beat together but not thoroughly. I like to see some whites.
2. Heat half the butter in a non stick pan over medium heat.
It's very important, pan should not be too hot.
3. Lower heat, pour in egg mixture, stir and leave it to set slightly.
4. Sprinkle smoked salmon, asparagus spears and remaining butter.
5. Keep stirring when eggs are 3/4 scrambled, remove immediately from flame.
It will still continue to cook off the flame.
You want the scrambled eggs to be moist.
6. Serve on toast. Sprinkle more freshly ground pepper if desired.
Note: I use a chopstick to cook this dish.
Substitute ingredients of your choice, ham and smoked haddock etc.
Have fun experimenting.

1 comment:

Hungrybear said...

Chai Chai, as promised. :))